Kofte’s is a meatball which is native to Cyprus, Turkey and some middle east regions. They came in all shapes, sizes and different flavours. This recipe is my mothers recipe, she normally uses beef but since I don’t eat beef she use chicken if I’m coming over. We serve them with Recipe #36126 (We make the exact recipe) and a green salad or parsley salad. The cinnamon, mint, salt and black pepper are not the exact measurements as mum uses her hand to measure anything, feel free to add more but only to your taste.
Make and share this Vegetable and Lentil Hotpot recipe from Food.com.
Adapted from a recipe I found in this morning’s Herald Sun’s Sunday magazine, too late for today’s breakfast but I plan to try it soon. It is from Donna Hay’s ‘Tastes of Autumn’ magazine but to me this sounds like an anytime of year breakfast idea! My only additions were garlic, rosemary and sage, simply because I enjoy all of these in many savoury dishes, but I’ve listed them as optional. Feel free to add your favourite herbs. So that the omelet retains its lightness, I’d be disinclined to add anything else to it, but I’ll certainly be making this with some mushrooms. YUM! OOPS! Chocolatl observed – quite rightly – that I’d omitted the butter from the Ingredients list. Add 1 tablespoon butter, preferably unsalted to the pan in step four.
A very quick salad, made with things I had on hand (and needed to use up). Prep and cook time doesn’t take into account cooking bacon, because you might want to use bacon bits.
Now there are just 2 of us, I’m going to cook shanks occasionally. They are way too expensive for a crowd. I found this on an Australian ABC site.
