Paneer is a fresh acid-set, non-melting cheese commonly used in Indian cooking. Perfect for a vegetarian feast. This sweet pumpkin and paneer curry by Mindi from mama nagi’s has a thick sauce with spinach leaves and coriander (cilantro) for balance. Preheat your oven to 220ºC (425ºF). Cut the pumpkin into evenly sized pieces, place them in…… Continue reading two paneer curries
lentil donuts in yoghurt
I’ve always loved this south Indian breakfast snack, Medu Vada. The earthy lentil donuts swim in a yoghurt sauce that’s somewhere between savoury and sweet. Usually deep-fried, they are sometimes baked which led me to try cooking them in an electric donut maker. It worked! For the batter soak 1 cup of split urad dhal…… Continue reading lentil donuts in yoghurt
Thai BBQ chicken
Two tasty Thai style chicken recipes for the BBQ. These chicken legs, from RecipeTinEats, are great served with with a green papaya salad. Add Thai chilli sauce for extra spice. For the marinade combine 4 cloves of finely minced garlic, 10 teaspoons of oyster sauce, 8 teaspoons of fish sauce, ¼ of a cup of…… Continue reading Thai BBQ chicken
Persian rice cookies
These Persian rice cookies (nan e berenji) from Azlin Bloor of LinsFood are light and delicate. Fragrant with rosewater and decorated with poppy seeds, they have a pleasant grainy texture. Oh, and they’re gluten free! Mix together 320g (11¼ oz) of rice flour, 1 teaspoon of cornflour (cornstarch) and ⅛ of a teaspoon of ground cardamom and…… Continue reading Persian rice cookies
pumpkin and sweet potato tagine
Enjoy warm Moroccan spices with sweet pumpkin (or squash) and sweet potato in this delectable tagine from the cookbook THE FOOD OF MOROCCO by Tess Mallos. Peel and cube 600g (1lb 5 oz) of butternut or any other firm pumpkin and 500g (1lb 2oz) of orange sweet potato. Melt 60g (2¼ oz) of butter in…… Continue reading pumpkin and sweet potato tagine
pea and dill pilaf
A simple but delicious pilaf. Serve it as a side dish or on it’s own with some yoghurt. Heat some vegetable oil and butter in a heavy pot and add 1½ cups of basmati rice, 1 heaped teaspoon of dried mint and salt to taste. Stir the rice until it’s coated with the oil and…… Continue reading pea and dill pilaf
meatball tagine
This classic Moroccan tagine, Kefta Mkaouara, has both spiced meatballs and eggs cooked in a zesty tomato base. Recipe by Christine Benlafquih from Taste of Maroc. Mix 450g (1 lb) of minced beef with a finely chopped onion, 3 tablespoons each of finely chopped parsley and coriander (cilantro), 1 teaspoon each of paprika, ground cumin and salt…… Continue reading meatball tagine
makrut lime and gin ice cream
Some time ago I spied this recipe by Max Falkowitz on Serious Eats. I have a makrut (kaffir) lime tree, so I adapted the recipe a little for Australia. This ice cream is wonderfully fragrant and perfect served with crushed roasted peanuts. In a medium saucepan, combine 2 cups of full cream milk and 1¼…… Continue reading makrut lime and gin ice cream
tofu with shiitake and enoki mushrooms
Another delightful vegetarian meal. First cut a block of firm tofu into slices and dry them with some paper towel. In a shallow saucepan which has a lid heat some oil to medium heat and fry the slices of tofu until browned on both sides. Set aside. Add some more oil to the pan and…… Continue reading tofu with shiitake and enoki mushrooms
soba noodles
Soba noodles are Japanese noodles made mostly from buckwheat. Brown in colour with a slightly grainy texture, in Japan they are served either chilled with a dipping sauce, or hot in a soup. This recipe from Heidi at foodiecrush has plenty of sesame and green onions and can be eaten hot or at room temperature.…… Continue reading soba noodles
michelle picker cooks 