Eat with Steff

Halloween is nearly here and I wanted to come this year with two recipe ideas. This one, that I‘m going to share tonight is the savory one. I was thinking a lot before I came up with this idea and to be honest spiders are going to be all over the halloween snacks, so the next best thing was a snake. A cheesy, doughy, saucy snake.. So I went, tried it and it came out definitely delicious. Now before we get started I have to make it clear that we are making 2 parts of dough, one part normal and one part with some kind of color to make it more interesting. *!! This doesn’t mean the color  will show up on top, whatever you use, whether it’s charcoal, spirulina or food coloring, it will still have the „doughy hue“ on top. The inside will be pretty though. !!* So let’s get into it—> Ingredients: For the dough: -4 cups of flour (divided) -1 cup of milk (divided) -1/3 cup of red cabbage water -8gr of active yeast -4 egg yolks  -1/2 cup of sunflower oil...

Falafels are something I never tried before, if we're talking traditional Middle Eastern (local) ones. So this recipe is totally based on personal tries and errors and personal taste. Therefore every single opinion will be helpful from everyone, especially my Middle Eastern readers out there.  I made these a bit healthier + with the addition of spinach. Let's get into the recipe... Ingredients: 1 big can of chickpeas (480 gr drained) 1 1/2 cup fresh parsley  1 cup fresh baby spinach  1/3 cup of flour  1 tbsp turmeric  1 tsp cumin  1 tbsp baking powder  1 red onion  6 garlic cloves 2 tbsp fresh lemon juice  4 tbsp olive oil  salt & black pepper (extra flour or oil for frying or baking) Preparation: Your best friend is your blender right now. Put the spinach, parsley, garlic and onion first into the blender and blend them well. Next add the chickpeas little by little (easier to blend this way) and the o...