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Aug 17, 2024 | 
read.substack.com | Emiko Davies |Elisabeth Luard |Saghar Setareh |Nic Annette Miller
This week’s digest was curated by Japanese-Australian cookbook author , who writes on Substack and is the author of six cookbooks. The latest, Gohan: Everyday Japanese Cooking, came out in October 2023 and won Fortnum & Mason’s Cookery Book of the Year Award. She has lived in Tuscany for the past 20 years.
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Jun 8, 2024 | 
flipboard.com | Saghar Setareh
10 Villages in Europe You Probably Never Knew ExistedI introduce you to 10 villages that we stumbled upon on our road trips across Europe. You most likely have never heard of these villages, and they …
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Jun 8, 2024 | 
nationalgeographic.com | Saghar Setareh
Literally meaning ‘the other side of the Tevere (Tiber River)’, Trastevere is one of the most historic neighbourhoods of Rome. It used to be a working-class district, and although much has changed since those times, plenty of its charm has remained: the tight alleys with fascinating angles, laundry hanging from building to building, old men playing cards in the bars, the smell of tomato sauce wafting from homes and trattorias alike.
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Oct 30, 2023 | 
corriere.it | Saghar Setareh
Difficoltà: FACILEPreparazione: 110 MIN Dosi: PER 4/6 PERSONE6 melanzane sottili o 3 rotondesale per le melanzane80 ml di olio di oliva per friggereprezzemolo tritato per guarnire (facoltativo).
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Oct 5, 2023 | 
corriere.it | Saghar Setareh
Difficoltà: -Preparazione: 1 H 10 MIN Dosi: PER 8/10 PERSONE Per una teglia da 18 x 24 x 7 cm 180 g di burro fuso 30 fogli di pasta fillo da 18 x 24 cm o 15 fogli da 24 x 36 cm tagliati a metà 300 g di granella di pistacchi Per lo sciroppo 250 ml di acqua 400 g di zucchero 2 cucchiai di acqua di rose 2 cucchiai di acqua di fiori d’arancio Il baklava, con i suoi molti strati imburrati ripieni di frutta secca, è un dolce che unisce il Medio Oriente all’Africa settentrionale, all’Asia centrale e...
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Oct 2, 2023 | 
corriere.it | Saghar Setareh
Difficoltà: -Preparazione: 2 H 10 MIN Dosi: PER 4/6 PERSONE Per il ripieno 40 g di riso basmati 20 g di piselli gialli spezzati 2 cucchiai di olio vegetale un cucchiaio di cipolla dorata 20 g di gherigli di noce tritati grossolanamente 20 g di uva passa 2 cucchiai di infuso di zafferano un cucchiaino di sale pepe nero macinato al momento ½ cucchiaino di cannella in polvere Per lo sciroppo 70 g di zucchero 2 cucchiai di aceto bianco Per l’assemblaggio 6 mele red delicious ½ limone ½ cucchiaino...
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Sep 25, 2023 | 
corriere.it | Saghar Setareh
Difficoltà: FACILEPreparazione: 45 MIN Dosi: PER 2 PERSONE Per 10 polpettine 150 g di pane piatto (circa 2 lavash o 3 pita) secco 50-100 g di erbe aromatiche (basilico aneto menta e/o coriandolo) mondate lavate e tritate 100 g di feta sbriciolata 30 g di gherigli di noce tritati grossolanamente 3 cipollotti piccoli o 2 grandi tritati un cucchiaio di ghi o di burro ¼ di cucchiaino di curcuma in polvere ¼ di cucchiaino di sale pepe nero macinato al momento Ovunque il pane è l’elemento centrale...
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Jul 11, 2023 | 
stuff.co.nz | Saghar Setareh
This is more of a description than a recipe, the idea being to cook a grain, add vegetables and then cheese for a quintessentially Mediterranean meal. Farro salads have become part of my repertoire, in any season.
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Jun 20, 2023 | 
farmtrader.co.nz | Neil Broom |Saghar Setareh |Ned Barraud |Jamie Callister
Date: 21.06.2023
Embrace the cozy season with our winter book reviews
The Secret Life of Number 8: The Science of Everyday MaterialsBy Neil BroomMary Egan Publishing, $40Author and Emeritus Professor Neil Broom uses reader-friendly language to transport the reader into the mysterious inner world of commonplace materials that have shaped the course of technological development up to modern times.
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May 22, 2023 | 
deliciousmagazine.co.uk | Saghar Setareh
Test kitchen approvedServes 6Hands-on time 50 min, plus soaking and overnight marinating. Oven time 1 hour 20 min“Properly stuffed, saffron roast chicken on an Iranian table still holds some prestige and elegance. The roast chicken is the golden centrepiece of a lavish spread for a gathering, next to trays of rice – of at least two kinds, one simple, perhaps another with broad beans and dill – and possibly lamb stew with courgette or aubergine,” food writer and photographer Saghar Setareh.
