This Korean style stir-fry is spicy and sweet. The Korean ingredients are available at most Asian food stores. In a food processor combine a peeled and cored pear with 4 minced cloves of garlic, a minced knob of ginger, ¼ of a cup of Korean chilli paste, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil,…… Continue reading pork bulgogi stir-fry
baghdad eggs
Here’s a breakfast idea that’s popular in Iraq and quite delicious! For each serve of 2 eggs allow one tablespoon of butter, one tablespoon of lemon juice and a finely minced clove of garlic. In a fry pan melt the butter and cook the garlic until it just begins to colour. Add the lemon juice and break…… Continue reading baghdad eggs
baumkuchen
Like the cross section of a tree trunk, this Bavarian baumkuchen or ‘tree cake’ is traditionally painted onto a rotisserie grill in thin layers forming the ‘rings’ of the tree. This version is cooked in a cake tin and the layers are horizontal. This cake is best made one or two days ahead and keeps well.…… Continue reading baumkuchen
glass noodles and edamame beans
This warm salad of glass noodles and edamame (young soya) beans is another delicious Yotam Ottolenghi recipe from his book Plenty. If your local supermarket doesn’t stock them you will find edamame beans, glass noodles and tamarind concentrate in Asian supermarkets. Soak the noodles in hot water for 5 minutes or until just soft. Drain and let them dry.…… Continue reading glass noodles and edamame beans
chicken galantine
A galantine of chicken is boned and stuffed before roasting. Only the very ends of the legs remain to stop the stuffing coming out. This one was an impressive first attempt by Tom who followed Jacques Pépin’s instructional video. For the filling cook some chopped onions and finely diced garlic in oil and butter until they are soft…… Continue reading chicken galantine
almond and cinnamon scones
I had no cookie cutter when I made these hence the rustic look but the cinnamon flavour was delicious! Preheat the oven to 230℃ (450℉). Place 1½ cups of flour and 4 teaspoons of baking powder in a bowl. Add 45g (1½ oz) of cubed cold butter with a pinch of salt (unless you’re using…… Continue reading almond and cinnamon scones
quinoa chaufa
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
michelle picker cooks 