Delicious Peking Duck Pancakes

Discover the art of making authentic Peking Duck Pancakes at home. Our easy-to-follow recipes will guide you through each step, from preparing the tender duck to creating the perfect pancakes. Impress your family and friends with this classic Chinese dish that bursts with flavor.

Ingredients:

• All-purpose flour (plain flour): 360g (around 3 cups)

• Hot water (just after boiling): 230g (around 1 cup)

Instructions:

1. Make the dough: In a large bowl, combine the flour. Slowly pour in the hot water, mixing with chopsticks or a dough whisk until a shaggy dough forms.

2. Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You can also knead in a stand mixer with a dough hook for 3-4 minutes.

3. Rest the dough: Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.

4. Divide the dough: Cut the dough into four equal pieces. Roll each piece into a long cylinder, then cut each cylinder into four smaller pieces. You should end up with 16 small dough pieces.

5. Prepare for rolling: Lightly dust your work surface with flour. Brush or drizzle a thin layer of oil on one side of a dough piece. Place another dough piece on top, oiled side facing inwards. Repeat with the remaining dough pieces, creating eight stacks of two dough pieces each.

6. Roll the pancakes: Using a rolling pin, roll out each stack of dough into a thin circle, aiming for 16-20 cm (6-8 inches) in diameter. The pancakes should be translucent and slightly elastic.

7. Cook the pancakes (Optional): There are two ways to cook the pancakes:

   • Steaming: Prepare a steamer lined with parchment paper. Place a pancake on the steamer and steam for 1 minute. While steaming the first pancake, roll out another one. Stack the steamed pancake on a plate covered with a damp cloth to keep them soft. Repeat with all the pancakes.

   • Pan-frying: Heat a lightly oiled pan over medium heat. Place a pancake in the pan and cook for about 30 seconds to 1 minute per side, or until lightly browned in spots. You can stack the cooked pancakes on a plate covered with a damp cloth.

Tips:

• Use hot water for the dough - this helps create a supple and tender texture.

• Work quickly when rolling out the pancakes - the dough can dry out easily.

• If the pancakes become dry or tough while rolling, cover them with a damp cloth to prevent them from drying further.

Spaghetti Bolognese

Learn how to make the most delicious spaghetti bolognese and share your opinion about the taste with your friends.

Ingredients:

• For the Bolognese Sauce:

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 2 carrots, finely chopped (optional, for added sweetness)

  • 1 celery stalk, finely chopped (optional, for added depth of flavor)

  • 500g (1 lb) ground beef (or a combination of ground beef and pork)

  • 2 cloves garlic, minced

  • 1 (28-ounce) can crushed tomatoes

  • 1/2 cup (125 ml) red wine (optional, adds depth of flavor, can be substituted with beef broth)

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 bay leaf

  • Salt and freshly ground black pepper to taste

  • 1/2 cup (125 ml) beef broth (or water)

• For Serving:

  • 400g (14 oz) dried spaghetti

  • Grated Parmesan cheese (optional)

  • Freshly chopped parsley (optional)

Instructions:

1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, and carrots and celery (if using), and cook for 5-7 minutes until softened.

2. Brown the Meat: Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned on all sides. Drain any excess fat.

3. Add Garlic and Deglaze: Stir in the minced garlic and cook for another minute until fragrant. If using red wine, pour it in and scrape up any browned bits from the bottom of the pot (deglazing). Let the wine simmer for a minute or two to allow the alcohol to cook off.

4. Tomatoes, Paste, and Herbs: Add the crushed tomatoes, tomato paste, oregano, thyme, and bay leaf to the pot. Season with salt and pepper to taste.

5. Simmer the Sauce: Reduce heat to low, cover the pot partially, and simmer for at least 1 hour, stirring occasionally. The longer you simmer, the richer the flavor will be. You can simmer for up to 3 hours for a truly deep and complex sauce.

6. Cook the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions for al dente (cooked but still firm to the bite).

7. Finish the Sauce (Optional): During the last 15 minutes of simmering, you can add the beef broth (or water) to adjust the consistency of the sauce. It should be slightly thick but still pourable. Taste and adjust seasonings with additional salt and pepper if needed.

8. Serve and Enjoy: Drain the cooked spaghetti and toss it with the Bolognese sauce in a large serving bowl or directly in individual plates. Garnish with grated Parmesan cheese and fresh parsley (optional) and serve hot.

Tips:

• Use good quality ground beef for the best flavor.

• You can substitute other vegetables like mushrooms or zucchini for the carrots and celery.

• If you don't have red wine, you can use beef broth instead.

• Feel free to adjust the amount of herbs and spices to your preference.

• Leftover Bolognese sauce can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Enjoy your delicious homemade Spaghetti Bolognese with your family and your friends

Paella

Learn how to make the delicious Spanish dish paella and share your opinion about the taste after cooking.

Ingredients:

• For the Sofrito (flavor base):

  • 3 tbsp olive oil

  • 1 onion, finely chopped

  • 1 red bell pepper, finely chopped

  • 2 cloves garlic, minced

  • 1 tomato, finely chopped (optional)

  • 1 bay leaf

  • Pinch of saffron threads (soaked in 2 tbsp warm water for at least 10 minutes)

• For the Paella:

  • 400g (around 3 cups) short-grain rice (like Bomba or Valencia rice)

  • 750ml (around 3 cups) chicken stock (or vegetable stock for a vegetarian option)

  • 300g (10 oz) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 150g (5 oz) chorizo sausage, diced (optional)

  • 150g (5 oz) peeled shrimp, thawed and deveined (optional)

  • 100g (3.5 oz) mussels, cleaned and debearded (optional)

  • 100g (3.5 oz) clams, cleaned and soaked (optional)

  • 1/2 cup frozen peas

  • 1 lemon, cut into wedges (for garnish)

  • Salt and freshly ground black pepper to taste

  • Chopped fresh parsley (for garnish)

Instructions:

1. Prepare the Sofrito: Heat the olive oil in a large paella pan or a deep skillet over medium heat. Add the onion and bell pepper, and cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. (Optional) Stir in the chopped tomato and cook for another 2-3 minutes until softened.

2. Incorporate Spices and Stock: Add the bay leaf and saffron mixture (including the soaking water) to the pan. Cook for 30 seconds to release the flavors.

3. Toast the Rice: Pour in the rice and stir to coat it with the flavorful oil. Cook for 2-3 minutes, stirring constantly, to toast the rice slightly.

4. Add Stock and Seasoning: Pour in the hot chicken stock and bring to a boil. Season with salt and pepper to taste. Reduce heat to low, cover the pan tightly, and simmer for 10 minutes without lifting the lid.

5. Sauté the Chicken (Optional): While the rice simmers, heat another pan with a little oil over medium heat. Add the chicken pieces and cook until golden brown and cooked through. Set aside. (If using chorizo, you can cook it in the same pan after removing the chicken.)

6. Incorporate Seafood (Optional): After 10 minutes of simmering the rice, add the cooked chicken (if using) and any desired seafood like shrimp, mussels, and clams. Arrange them on top of the rice but don't stir them in.

7. Finish Cooking and Garnish: Continue to simmer for another 5-7 minutes, or until the rice is cooked through and the seafood is cooked and opened (discard any unopened mussels or clams). Scatter the frozen peas on top of the paella during the last minute of cooking. Remove the pan from the heat and let it stand for 5 minutes before serving. Decorate with lemon wedges and chopped parsley.

Tips:

• Use high-quality ingredients, especially the rice and saffron, for the best flavor.

• Don't stir the rice too much after adding the stock, as this can make it mushy.

• Adjust the amount of seafood according to your preference. You can also use a combination of different seafood options.

• This recipe is a basic guide, feel free to customize it with other ingredients like vegetables (artichoke hearts, green beans) or spices (smoked paprika).

• Let the paella rest after cooking to allow the flavors to develop further.

Enjoy your delicious homemade Spanish paella!