Cooking hotpot – a winter hearty and chunky vegetable and meat (chicken) soup. Sauce with yogurt, paprika, cumin, carroway and anaseed. Vegetables including broccoli, zucchini, carrot, onions and chili.
Culinary views and tips from a Restaurant owner based in Melbourne, Australia.
Cooking a cajun/creole dish of flounder in herbs including oregano, flour, paprika, tumeric, lemon, rosemary to blacken it. Served with vegetables – carrots, broccoli, mushroom and zucchini.
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