shain

Looks great. At what temp are you baking, 18 minutes is pretty short, so I guess it's quite high?

I haven't made it this year, but I have a dish of pasta in milk, malt, brown sugar and poppy that I love. There's also a more traditional dish of noodles on poppy seeds and orange zest that I like to make occasionally.

Esh el bulbul were my favorite as a kid, I used (and still do) love their cunichness and shape.

Both: one Granny Smith, peeled and chopped 80g pitted dates 40g black raisins 2 tbsp red wine A little lemon juice - Lightly cooked and blended Cinnamon A little ginger and rose water Salt Chopped toasted walnuts - All mixed in

Matzobrei and harroset.

Matzocube soup. Casserole of matzo, layered lasagna-style, filled with chickpeas, lentils, mushrooms. Flavored with bahart. The matzo were soaked in milk and eggs, the top one brushed with oil and crisped.

This passing weekend was passover eve, I've spent the seder with family, which was great fun but not exiting culinary-wise. As for my home cooking, I'm still not feeling the holiday-cooking spirit, so I made some hametz (non-passover kosher) lasagna. I'll probably get to craving mazebrie and kneidlach soon enough. This was filled with mushrooms - champignon and wild boletes. Spinach, ricotta, mozzarella, plenty of nutmeg and pepper.

Murmura chivda. Puffed rice with spices (notably turmeric, fennel seeds and curry leaves), chickpeas, coconut chips, chopped peanuts, onion, chili and coriander. Eaten with BrewDog Elvis Juice IPA.

Cauliflower, broccoli and chickpeas. Curry made with my own spice blend, rich with fenugreek and caramelized onions. Homemade mango and mint chutney.

Beans on toast. (The beans went on the toast after taking the picture)

Mákos beigli , this is the second half of my previous cake, which I has frozen.

The second half that sitting in my freezer is filled with poppy. Maybe I'll bake it today. I tend to (slightly) prefer the poppy, as it has a more unique flavor.

@ElsieD @Okanagancook Thanks! That's very flattering

Diós beigli - Walnut yeasted roll cake. Actually, I've added some hazelnuts in the filling, along with some brandy, apricot jam, dark brown sugar, a hint of cinnamon and almond extract. As you might note from it's stubby figure, I've opted to bake an half-sized cake, and I will bake the other half on a later date (it's been given prime real estate in my freezer).

Hand made egg noodles with smoked tofu, shrimps, mushrooms, cabbage, chili, scallions and cashew. Sauce based on soy sauce, with ginger, garlic, anise, fennel, cinnamon, pepper, sichuan pepper, orange juice.

Penne with cream, broccoli, lemon peel and anise.

Roasted sweet potato, butternut squash, carrots & onion. Tahini, zaatar.

I've wanted to make ramen for a while now. Vegetarian ramen that is. Homemade alkaline noodles (using baked baking powder) and extra wheat gluten. Stock made of charred veggies (onion, cabbage, ginger, leek, chili, garlic), kombu, mushrooms, cooked in a PC. Black garlic oil, sesame paste, red miso. Fresh garlic, soy sauce, sesame oil. Topped with baked eggplant, sweet potato, mushrooms and kohlrabi. A soft egg.

@Nicolai Looks amazing. You know it's a real-deal persian meal (unintentional rhyme) when you got half a garden worth of herbs on the table. BIalys and un-pureed fasole batuta + sour cream.

Bialys

Fresh handmade tofu (not by me), celery, scallions, peanuts, white soy sauce, sizzling chili and sichuan pepper oil poured on top.

Here you go:

180 g dry small white beans, soaked in water overnight 1 teaspoon salt 3 bay leaves stock (chicken or veg) 1 large red pepper 1 medium onion 3 large celery branches (keep the leaves) 1 parsley root (you can use a parsnip or more carrots instead) 2 small carrots 4 garlic cloves, finely chopped 1 tablespoon butter 1.5 tablespoons flour 1 tablespoon tomato paste 1.5 teaspoon salt To finish: 3 teaspoons Hungarian paprika (you can replace some with smoked paprika) 3 small garlic cloves, crushed 3 teaspoons wine vinegar A little chili powder, to taste 10 tarragon leaves, chopped 3 tablespoons chopped parsley 2 tablespoons chopped dill To serve: Red onion, finely chopped, mixed with a little wine vinegar and salt Sour cream (important) Light country/seeded bread, not sliced - before serving, put it (or a portion) in a low oven and bake until it's crips on the outside preparation In a pressure cooker, cook the beans in the stock with a teaspoon of salt and bay leaves. Cut all the vegetables into small cubes. Keep aside the celery leaves (check that they are not bitter, if they are, discard them). In a large pot, heat the butter. Add the chopped vegetables (pepper, carrot, parsley root, onion, celery) and saute while stirring over medium heat until the vegetables soften, but not browned. Add the garlic and flour and mix well until it is absorbed. Add the tomato paste, salt and celery leaves. Add the beans with their cooking liquid. Add more water/stock as needed Mix well, cover, and cook until the vegetables soften. Add vinegar, paprika, crushed garlic, tarragon, parsley and dill. Serve very hot, accompanied by vinegered onion, sour cream and bread.

Romanian bean soup.