Welcome to Spicylicious, your source for expertly curated and inspiring culinary content. As a passionate home cook, I draw inspiration from generations of traditional and unconventional cooking techniques, and strive to bring you easy, delicious, and healthy recipes from around the world. Whether you're a beginner cook looking to learn the basics or a seasoned chef looking to expand your culinary horizons, I'll be sharing my knowledge, expertise and personal touch to elevate your cooking game. With new videos every week, you'll be able to follow along as I share step-by-step tutorials, cooking tips and insights. Join me on this delicious and exciting culinary journey, and discover the true joy of cooking. Remember to never stop experimenting, improvising and, above all, enjoying the art of cooking.
I'm sorry, solid recipe it really is. Simple, easy, doesn't use a ton of anything so it's good for a last minute idea too. The music sounds like we're cooking this to take to a memorial service...
I'm always happy to see videos of food being made. There is a taste and scent that brings joy to everyone. Everyone in the world enjoys food. Nice! I like this. I will come see you again.
Never marinate fish in foil or a metal bowl if you're using anything acidic like lime juice etc, it reacts with the acid and you will be consuming the metal...( big links to alzheimers and liver/kidney problems). Also, check that your seasoning ingredients don't contain sugar, you will get that burnt look as you did.
Assalamualaikum I tried your recipe it's amazing in taste everyone in my family like this so much I addicted to eat this daily ,thanks for sharing such an amazing recipe 😊😊😊❤❤
UGH ... I had this fish in Santorini in 2018 & it was the best fish i've eaten in my life. Trying to find Sea Bream here in the Florida panhandle now!!!
Spicy Pickled Beets: A Delicious and Zesty Recipe Ingredients: 500g beetroot 6-7 garlic cloves 2 tbs oil 1 tsp mustard 1 tbs salt 2 tsp chilli powder 1/2 tsp turmeric 1/4 tsp fenugreek 1/3 cup vinegar 2/3 cup water To make a delicious and tangy beetroot pickle, start by peeling and slicing the beetroot into thin, even pieces. Slice a few garlic cloves and keep aside. Heat some oil in a pan over medium heat and add in the mustard seeds. Once they start to splutter, add in the garlic and sliced beetroot. Season with salt and cover the pan. Cook for 7-8 minutes, or until the beetroot is tender. Uncover the pan and add in the chilli powder, turmeric powder, and fenugreek. Mix well, ensuring all the ingredients are evenly coated. Pour in vinegar and water, and bring the mixture to a boil. Cook for a further 2-3 minutes, then remove from heat. Allow the pickle to cool completely, and transfer it to clean glass jars. Store the jars at room temperature and wait until the next day to serve, as the flavors will have had time to develop and intensify. This pickle will last for approximately one week at room temperature, but it is best to enjoy it within the first few days for the best flavor.
Made this 04MAY2024, subbed lemon juice for lime, didn't have cilantro but had parslet and added smoked paprika to the rub; faaaaaantastic, definitely gonna add it to my recipe book and will try straight recipe if I have the ingredients.
This type of pastry is usually used in Turkish Burek, it has a dry-floury taste and is bad for making spring roll. Use classic Asian flour based sheets like TYJ, believe me it makes a night and day difference. Also this papery filo cracks and crumbles unless you drown it in oil. Nevertheless, looks good tbh, just not the classic way.
