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Italian Cottage Pie

I usually go quite exotic with my recipe challenges but for this I realised I’ve been neglecting certain areas of the food map. I still however, wanted to do something that was fairly unusual and that I at least had not heard of. The Italian cottage pie recipes I came across won me over with the…

pasthai

Pad Thai

So my pad thai fell a little short of being what I’d call successful. There where a number of reasons for this as far as I can tell: 1. I didn’t get my noodles right This is the hardest part of making pad thai. Soaking the rice noodles (or rice sticks) before hand is essential…

ceviche

Ecuadorian Ceviche

I picked Ecuador at random and was pleasantly surprised to learn that ceviche is their national dish because it is one of my favourite dishes of all time. Whether this is official or not, is open to debate but it is indisputably a very popular dish in Ecuador and, best of all, it has many different…

peeling_ginger

2015

Looking back at 2014 or even before, with my sporadic updates and rushed posts, I’ve come to the conclusion that updating this blog once a week is a bit ambitious and unlikely to happen. Added to that the cost of ingredients and I’ve come to the unsurprising conclusion that once a month makes more sense.…

Lohikeitto

Lohikeitto

Lohikeitto is a Finnish salmon soup which I found when researching Northern European cuisine. It’s an area that I’ve somewhat neglected in my culinary travels. As I was making the soup I was convinced it wasn’t going to be a success because it tasted a bit bland but after letting it simmer for a bit and adding…

aubergine dip

Kashk-e Bademjan

I served this aubergine dip as a light starter to the Ash-e Anar I made for the last recipe challenge. It’s a subtle, simple blend of ingredients but went very well with some plain corn and potato chips.The recipe calls for whey but I couldn’t get hold of any on short notice so I used double cream…

ash-e anar prep

Ash-e Anar

Ash-e Anar is an Iranian or Persian pomegranate soup with meatballs, the origins of which can apparently be traced back to ancient Mesopotamia. I was drawn to it because of its interesting combination of herbs and pure pomegranate juice (available from Komati in Observatory) which makes up most of the liquid of the soup (although…

blackbeans

Feijoada

A few weeks ago I decided to make feijoada in honour of the World Cup. I’ve been meaning to make this dish for a while because my sister (who is an English teacher) has many Brazilian students who rave about it. The dish is considered to be the national dish of Brazil and is a…

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Hunkar Begendi with Cacik

Turkey, or more specifically Istanbul, is high on my list of places I want to visit so I was very keen to try out their cuisine. Hunkar Begendi, is actually two dishes. One is lamb stew which is served on the second, a brinjal mash. The brinjal mash is quite subtle and cheesy, while the…

Zurcher Geschnetzeltes

Zurcher Geschnetzelte with Rosti

All the versions I found for this dish called for veal or pork. On a whim, I decided to try duck because I’ve yet to try cooking with duck and it is now more readily available. In addition, I used duck fat to fry the potato rosti which is what I served the Zurcher Geschnetzeltes with. The creamy sauce went…