Ethnic
Armenian Nutmeg Walnut Cake
An addictive, warm, spicy Armenian tea cake with pleasing overtones of nutmeg and walnut. From the original site: Many enticing DB posts later, I breezed into the kitchen, whipped it together … and then helplessly stared at lava cake overflow in my oven! The failure haunted me, so I had to get it right! Here it is now, a happy success story with the Armenian Nutmeg Walnut Cake.
Ancient Omelette with Asparagus and Fresh Herbs
This is a recipe which survived almost 2000 years. It’s a lovely herbal omelette with asparagus and subtle hints of wine and olive oil. It’s not only ancient but also very healthy, with the addition of the asparagus and the aromatic herbs. This dish is perfect for breakfast or for a light vegetarian lunch. From the original site: Today I tried another ancient recipe. This one is from Apicius’ b…
Rice with Shrimp & Shimeji
Discovering exotic mushrooms at the supermarket can be fun. Especially when it makes you discover a brilliant Japanese Rice dish that’s bursting with flavour and spice. Yum. And oh, did I mention, so EASY! From the original site: It’s got a nice spicy flavour that hits the back of your throat, and smells divine!
Oranger Pistachio Biscotti
This is a really easy recipe that gives you a great tasting exotic biscotti. Don’t let anyone in on our secret though. Shhh. From the original site: I also discovered a very sweet looking bottle of Oranger from Tunisia. Of course I brought it back.
Capuccino Biscotti with Hazelnut and Almond
It’s great that this biscotti keeps for over a week, but it’ll never last that long in the jar. This recipe adapted from Sur la Table is quick, easy and unbelievably scrumptious! Make lots because you’ll want to wow everyone you know with it. From the original site: They are good make-ahead cookies and keep well in an airtight container for weeks. Theoretically. You probably won’t be ab…
Croissants you can conquer
This recipe stems from Julia Child’s traditional Croissants and Pain au Chocolat recipe. It might seem a bit daunting at first, but you realise that’s because each step is really detailed out, to help walk you through the entire process. It makes something so complicated and challenging quite a cakewalk. And you’re sure to feel so proud of yourself at the end. So, if you’ve been…
Sweet n’Sour Pork
This is my dad’s recipe that he’s used for as long as I remember. It’s a unique twist to the Chinese classic and when you use chilies, has a great bite! From the original site: He cooked his version of Sweet and Sour Pork, which is my favourite version (I guess it just goes that way when your parents cook!). I definitely encourage adding red hot chilli to the sauce or even using chilli vinegar…
Gajar ki Kheer/ Indian Rice Pudding with carrots
Traditional kheer has its origins in India and is made with milk and rice. Owing to India’s multi-regional nature, different versions of kheer are available in various parts of the country; Payassam in south India (made with jiggery and coconut milk) and in Bengal (with vermicelli and jiggery). This gajar ki kheer, I assume, and can safely say is the Punjabi version from North India, hit by severe winters…
Review: Stonefire Naan (plus ideas for use!)
I’ve always loved naan, the Indian flatbread. It’s so versatile. I’m sure there are recipes out there to make your own, but I’m not really one for making my own bread, particularly when you can get good bread at the market. The lovely people at Stonefire flatbreads sent me some samples to try* and we really enjoyed them, so I’m sharing a quick review of them here. W…
Tamales!
Tamales are a special treat reserved only for three holidays in Latin households – Thanksgiving, Christmas, or New Year’s Eve. Tamales are delicious and are also surprisingly cheap and easy to make as well. Every country and family has their own version of tamales. Because my husband is from El Salvador, my version is typical of tamales found in El Salvador. I like to fill my tamales with gree…
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