foodcraftz recipes from different cuisines to divers eating habits. from Persian to Italian, from vegetarian to low carb.
When it comes to pastry, sponge cake considered to be a basic ingredient specially for cakes. With just a few ingredients we have a fluffy, airy sponge to be decorate with whipped cream, chocolate ganache, fruits… or any other way our creativity wants.
Sabzi Polo Mahi (means: herbs, rice, fish) is a typical dish of Nowruz (Iranian new year Eve). Except for the preparation of the herbs, it’s an easy recipe.
kuku is the persian version of frittata. The difference between Italian frittata and Persian kuku is that Kuku has fewer eggs and more other ingredients.
This cake is a simple and spicy sweet which is perfect to serve with tea or coffee. A great treat for guests who visits you during the Christmas.
This fruit mixture is very handy when it comes to Christmas delicacies. I bake many cakes during Christmas and having them ready, helps me save loads of time.
Adas Polo (or polow) is an easy Iranian dish. For this recipe, you’ll need 2 main ingredients: Lentils and rice. It doesn’t matter what kind of lentils (green, red, gigantic…) but the rice is better to be Basmati or any other long grain type of rice.
With a few ingredients Fesenjan (or Fesenjoon) is one of the most deliciouse stew of Persian cuisine. With the pomegranate concentrate and walnuts, it taste sour, sweet, and salty in the same time. Because of the natural oil of the walnuts, we don’t add any oil to this stew.
For a quicker results this Cinnamon Rolls’s recipe is made of bun’s dough instead of puff pastry. They are soft with less butter.
With already cooked beans, the “Turnip greens with beans” will be ready in 25 mins! In the Italian version, you don’t add any spices.
“Arrabbiata” means “Angry” in Italian. This dish is spicy with chilies (peperoncino). It’s such a perfect name, you can either burn for being angry or having chilies in your mouth. In both cases, turns our faces to red.
Khoresh Bademjan is a classic stew of Persian cuisine, and it is so popular among the families. Like many other traditional Persian dishes, Khoresh Bademjan is also greasy, because eggplants are fried, and to balance that we have to use limoo amani (dried limes) or ghooreh (Sour grape) of if you don’t have them simply use lemon.
Italian Custard or Crema Pasticcera is a basic cream that is used in many sweets. With this base, you can make the Italian Chantilly cream with whipped cream and rum which is the match of Panettone for xmass and new year.
Ossobuco with risotto alla Milanese (saffron risotto) is a typical dish of Milan in Italy. It’s the recipe for the cold season because it’s greasy and rich. you’ll need to have cross-cut veal shanks and 2 hours of patient 😉
The shrimps and zucchini are a classic match in Italian cuisine. They can be used in starters, first course, or second dishes. With pasta, they make one of the typical primi dishes which are suitable for an intimate and friendly table.
This dish is good for starter/appetitive (happy hour). It’s easy to eat, the tomato sauce is fresh and light. you can make from the leftover risotto.