I love sour cherries and this delightful ice cream, fragrant with almond flavour and full of cherries and chunks of dark chocolate doesn’t disappoint. Adapted from this recipe from The Kitchn. In a saucepan combine the contents of a 680g (24 oz) jar of morello cherries with ½ a cup of sugar and bring to…… Continue reading sour cherry ice cream
kimchi fried udon
Udon (うどん) are thick wheat flour noodles commonly used in Japanese cuisine. In Korea they’re called udong-myeon (우동면). I bought fresh noodles but there are excellent dry and frozen options available. Kimchi and bacon provide a punch of flavour in this quick and tasty meal from Sue of My Korean Kitchen, First make the sauce…… Continue reading kimchi fried udon
green mango salad
Fifi made this delicious southern Vietnamese green mango salad. The recipe, from KOTO a culinary journey through Vietnam by Tracey Lister & Andreas Pohl, includes sliced beef but is also delicious without. In a bowl combine 2 shredded green mangoes, 100g (3 oz) of bean sprouts, 4 thinly sliced red Asian shallots, I thinly sliced…… Continue reading green mango salad
kau yuk
Kau Yuk is a Hakka dish of triple cooked pork belly. It’s a complex dish to make but luckily I know Kimleng Kittikhoun who cooks this for festive occasions. Thomas documented the entire cooking method which follows below. This recipe will make 2 large bowls, or enough for 6 people. Scale up the recipe as…… Continue reading kau yuk
triple chocolate buckwheat cookies
Buckwheat lends a nuttiness to these very chocolatey cookies from the inimitable Nigella Lawson. Soft with a satisfying cake-like texture they’re also gluten free! Chill 150g (5½ oz) of dark chocolate chips in the fridge or freezer. Preheat your oven to 180ºC (350ºF) and line a couple of baking sheets with baking paper. Roughly chop…… Continue reading triple chocolate buckwheat cookies
paneer makhani
This wonderful paneer recipe comes from chef Aktar Islam of Michelin starred restaurant Opheem. To a saucepan add 1 sliced onion, 1 teaspoon each of grated ginger and garlic, 5 large sliced tomatoes, 2 tablespoons of toasted cashews, 25g (.9 oz) of unsalted butter, 3 green cardamom pods, 1 black cardamom pod, 3 whole cloves,…… Continue reading paneer makhani
carrot fried rice + mint raita
This delicious Indian style fried rice served with fresh mint raita comes from Swasthi’s Recipes. It makes a great meal on it’s own or can be served as part of a larger spread. Cook the rice in advance if possible – good quality extra long basmati rice makes all the difference. Soak 1 cup of…… Continue reading carrot fried rice + mint raita
whole lemon chicken
Lemon chicken that’s reminiscent of the Cantonese classic but using the whole bird from Everything You Want to Know about Chinese Cooking by Pearl Kong Chen, Tien Chi Chen and Rose Tseng. Deliciously tender and tangy. Prepare a marinade of 2 tablespoons of brandy, 2 tablespoons of dark soy sauce and 2 teaspoons of salt.…… Continue reading whole lemon chicken
mocha ice cream
A rich eggless ice cream with an even balance of chocolate and coffee flavour. Measure 2 cups of full fat milk, removing 2 tablespoons of the milk to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). Heat the remainder in a saucepan with 1½ cups of heavy cream, ½ of a cup…… Continue reading mocha ice cream
ricotta gnocchi with spinach, pine nuts and lemon
Spinach and lemon are a lovely fresh foil for cheesy gnocchi. Yum. To make the gnocchi, combine 340g (12 oz) of fresh full-fat ricotta with 2 whole eggs, ¾ of a cup of plain flour and ⅓ of a cup of finely grated parmesan. Mix with a pastry cutter or fork. When the mixture is well…… Continue reading ricotta gnocchi with spinach, pine nuts and lemon
michelle picker cooks 