MEATLOAF STEPHANIE BY IZABELLA FROM STAFF RESTAURANT

The Easter preparations are an important part of the selection of recipes that are family, friends and guests to celebrate the occasion we want to create. Traditional dishes such as ham and eggs, spongy cake, of course, can not be left out. All holiday regions, an opportunity to try out new recipes as well. Behold, … Continue reading

ASHURE (Aşure) BY ROBERTO FROM OPERATIONS (MAN)

ASHURE (Aşure) Aşure is a traditional Turkish dessert made from different varieties of grains, nuts, and fruits mixed together to form a porridge-like pudding.  The word “aşure” is derived from the Hebrew word “asor” which means “the tenth” or more literally as “the tenth day” as the “Day of Aşure” usually falls on the tenth … Continue reading

BAI ZI BY YING FROM PRODUCT GROUP

Baozi ( Lamb Bun), traditional Chinese food with 1400 years history made by flour pastry with minced lamb and vegetable filling. Ingredients: SPI474: Knorr Chicken Powder SPI440: Lotus Five Spice Powder OIL075: Orchid Blended Sesame Oil VEG698:  Fresh Ginger Lamb Mince Plain Flour Yeast Soy Sauce Spring Onion Step 1: Pour the flour into the … Continue reading

ELCIN – WINNER OF FOODIE RECIPE OF THE MONTH JANUARY 2013

Elcin from Sales has won Foodie Recipe of the Month for January 2013. Meet the Winner: Congratulations for the success of your fantastic recipe –  Apple Stuffed Cookies.

Hunkar Begendi By Onur From Product Group

I would like to make Hunker Begendi for JJ Foodie. Hünkar Beğendi is lamb stew served on a bed of creamy roasted eggplant puree. However, “begendi,” in time, started to be used for eggplant puree. Ingredients: 500 gr meat. MEA136: Red Tractor Premiumeat Diced Lamb-2x1kg 2 spoons butter SAN015: Lakeland Butter Portions-(SIZE 7)-6×100 2 onions VEG366: Brown … Continue reading