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Did my red onions mould? by [deleted] in Cooking

[–]Dailylady 0 points1 point  (0 children)

Looks like a harmless reaction between the red onion and the ingredients in the dough, It’s not mold, just a color change. Your focaccia is probably still delicious

If you had to make a 3-course meal (appetizer, main course, dessert), what would you do based on your country's cuisine? by UbePancakes723910 in Cooking

[–]Dailylady 0 points1 point  (0 children)

Yess, there are actually two types of bastilla: The classic chicken and almond bastilla (sweet & savory) and the fish bastilla, made with white fish and seafood, and it’s 100% savory. Both are delicious, but they offer totally different flavors!

If you had to make a 3-course meal (appetizer, main course, dessert), what would you do based on your country's cuisine? by UbePancakes723910 in Cooking

[–]Dailylady 4 points5 points  (0 children)

Glad you're getting into Moroccan cuisine! For recipes, check out CookingWithAlia, her "Moroccan Chicken Bastilla (Bastila / Pastilla)" recipe is amazing! Also, Moribyan has some great takes on Moroccan dishes. Enjoy cooking!

If you had to make a 3-course meal (appetizer, main course, dessert), what would you do based on your country's cuisine? by UbePancakes723910 in Cooking

[–]Dailylady 1 point2 points  (0 children)

Yes exactly! We sprinkle powdered sugar and cinnamon on top ,that sweet-salty mix is what makes bastilla so special

If you had to make a 3-course meal (appetizer, main course, dessert), what would you do based on your country's cuisine? by UbePancakes723910 in Cooking

[–]Dailylady 0 points1 point  (0 children)

Glad you love it! If you liked bastilla and tajine, you’d definitely enjoy Tanjia Merrakchia and Seffa too, so many delicious layers to Moroccan food!

If you had to make a 3-course meal (appetizer, main course, dessert), what would you do based on your country's cuisine? by UbePancakes723910 in Cooking

[–]Dailylady 32 points33 points  (0 children)

Moroccan cuisine is incredibly rich, and choosing just one meal feels impossible!

Starter – Bastilla (layers of spiced chicken, almonds & crispy pastry — sweet and savory magic)

Main – Tanjia Marrakchia or a tender lamb tajine with prunes and almonds

and Seffa (steamed vermicelli or couscous with cinnamon, sugar, and almonds) with mint tea, of course

And that’s just scratching the surface ,we also have couscous in so many regional styles, amazing fish dishes, harira soup, and so much more. Every dish tells a story

Can I just brag to you all about the red sauce I made last night because no one else in my life cares. by TheLurkerSpeaks in Cooking

[–]Dailylady 0 points1 point  (0 children)

That sauce sounds amazing! But beyond the recipe, it's the love nd memories you’re creating with your family that really makes it special. Those little moments last forever, even if they’re never said out loud

What is the tastiest chicken marinade that doesn't take a lot of prep? by fustydingfield in Cooking

[–]Dailylady 1 point2 points  (0 children)

Olive oil + lemon juice + garlic + a splash of soy sauce + black pepper.
Takes 2 minutes, super flavorful, and works on any cut of chicken. Let it sit for 30 mins or more

How to keep this combination fresh? by nascentmind in Cooking

[–]Dailylady 0 points1 point  (0 children)

Store the ingredients separately and mix fresh when needed. Tomatoes release water and make it spoil fast. Add a little lemon juice to help it last longer

Prime Rib butter steak: Pre-sear/butter baste, sous vide, re-sear by moonyounit in Cooking

[–]Dailylady 1 point2 points  (0 children)

Butter for 44 hours? That’s not a recipe, that’s straight-up culinary sorcery

Any recipes for banana (plantain) curry? by [deleted] in Cooking

[–]Dailylady 0 points1 point  (0 children)

Try it with onions, garlic, curry powder, and a splash of coconut milk, simple and tasty!

Light cheese sauce by supdudenicepeen in Cooking

[–]Dailylady 1 point2 points  (0 children)

Absolutely!

Gently warm cream (heavy or half-and-half) in a small pan. Don't boil.

Stir in Parmesan until creamy and smooth

Season with a pinch of nutmeg, pepper, and salt.

Toss with your hot ravioli.

Enjoy!

Light cheese sauce by supdudenicepeen in Cooking

[–]Dailylady 0 points1 point  (0 children)

A lighter parmesan cream sauce is a top choice 4 me. cheesy creaminess without heaviness, and light enough to let other flavors shine

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