In the late 19th and early 20th centuries Chinese immigrants in Peru substituted local ingredients in their cooking which gave rise to one of the most popular foods in Peru today, colloquially known as chaufa, possibly from ‘chao fan’ (Mandarin for fried rice). This recipe is an adaptation of one by Gastón Acurio printed in TIME…… Continue reading quinoa chaufa
bruschetta
This pesto and tomato bruschetta and caramelised onion and blue cheese bruschetta are equally good for lunch or a light evening meal. Make sure you have crusty Italian bread. For each bruschetta peel and finely slice 2 brown onions and dice 2 cloves of garlic. Cook them over low heat with a generous amount of…… Continue reading bruschetta
cannelés
Yvie (a committed Francophile) made these Bordeaux specialities. Although made with a simple batter the result is chewy or almost crunchy on the outside and custard-like in the centre. Of course you need cannelés moulds to make the real thing. Traditionally baked in copper there are also silicone versions available. Make a batter of 3 cups of milk, 1¼…… Continue reading cannelés
zucchini
These two recipes elevate the humble zucchini to a new level. The first is a Turkish recipe. Slice 900g (2 lbs) of zucchinis into 1cm (½”) rounds. Place in a colander, sprinkle with salt and set aside. Meanwhile brown 1 thinly sliced large onion in some vegetable oil. Grease an oven dish and place half…… Continue reading zucchini
meatballs with broad beans
This recipe comes from Yotam Ottolenghi’s wonderful cookbook Jerusalem. In a large bowl mix 300g (10½ oz) of beef mince, 150g (5¼ oz) of lamb mince, a finely chopped onion, 120g (4¼ oz) of breadcrumbs, 2 tablespoons each of finely chopped parsley, mint, dill and coriander (chop some extra for garnish), 2 crushed cloves of garlic, I tablespoon…… Continue reading meatballs with broad beans
baked nectarines
Here’s a simple, stunning-looking and truly delicious dessert. Wash, pit and halve nectarines and lay them into a baking dish. Sprinkle with sugar, perhaps 1-2 teaspoons per nectarine half, drizzle with a little orange blossom water (you will find this at Middle Eastern grocers) and place a small piece of butter into each half. Bake…… Continue reading baked nectarines
braised quail
The latest addition to my cookbook shelf is Yotam Ottolenghi’s Jerusalem where I found this wonderful recipe. Take 4 large or 6 small quails and cut them in half along the breastbone and back. Place them in a bowl and sprinkle with ¾ of a teaspoon each of dried chilli flakes and ground cumin, ½ a teaspoon…… Continue reading braised quail
caesar salad
It is said that the chef and restaurateur Caesar Cardini invented this salad in 1924 when a rush depleted his kitchen’s supplies. Since then many versions have appeared on countless menus globally, and for good reason! The most important ingredient is the lettuce. A good romaine lettuce will have leaves of a consistent size which can be kept whole. Wash thoroughly…… Continue reading caesar salad
flourless chocolate hazelnut sour cherry cake
A moist and deeply rich chocolate cake with classic hazelnut flavour and a good amount of sour cherry. Preheat the oven to 160 ℃ (320 ℉). In a small bowl blend 80g (2¾ oz) of Dutch cocoa powder with 80g (2¾ oz) of melted butter. Add ½ a cup of boiling water and mix until you have a…… Continue reading flourless chocolate hazelnut sour cherry cake
pork belly with mushrooms, noodles and bok choy
Caramelised and anise-flavoured pork belly over noodles- what could be better? This recipe, adapted from gastronomydomine, is even better the next day (which also allows for the removal of unwanted fat from the sauce). Chop a 1kg (2 lb) piece of pork belly into pieces leaving the skin on. Mix one tablespoon each of the soy…… Continue reading pork belly with mushrooms, noodles and bok choy
michelle picker cooks 