Lavosh (lavash) is a flatbread, usually unleavened, which is common to the South Caucasus and Western Asia. In Armenia, dried lavash is stacked high in layers and rehydrated as a soft bread. Crackers by the same name have become popular for cheese boards and often contain the traditional poppy or sesame seeds. I made mine…… Continue reading lavosh crackers
Tag: recipe
lemongrass and coconut mussels
Mussels are such a quick meal and so delicious – why not cook them midweek? This delcious recipe, from Melissa Clark for New York Times Cooking, has a definite Thai influence. First wash and de-beard 1kg (2 lbs) of mussels. Finely chop 1 shallot, 3 cloves of garlic, 1 small hot chilli and the white…… Continue reading lemongrass and coconut mussels
lime ice cream
Here’s another Makrut (Kaffir) lime ice cream made with both the zest and leaves. To intensify the flavour, I first steeped the rinds in sugar to draw the oils out of the zest. Use a vegetable peeler to peel 1 cup of zest from your limes. Place them in a jar with ¾ of a…… Continue reading lime ice cream
tempeh kecap
Tempeh (tempe) is a fermented soybean cake from Indonesia, particularly popular in Java where it is a staple protein. Unlike tofu, tempeh is made from whole soybeans which are fermented using a fungus as starter. The whole soybeans retain more protein, fibre and texture and the earthy taste develops over time. Tempeh is widely available…… Continue reading tempeh kecap
olah olah
Olah olah is an Indonesian vegetable curry of crisp stir fried vegetables in a creamy coconut sauce. The recipe comes from the fabulous cookbook FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. An excellent side dish or a meal on its own – serve it with rice and prawn crackers. First make the spice mix.…… Continue reading olah olah
mapo tofu 2.0
I used to cook a delicious (but not very authentic) Mapo tofu or Grandma’s beancurd. Since I’m now more familiar with Sichuan food, here’s a more authentic and spicy version. You will need some Sichuan pantry staples – Sichuan peppercorns, spicy bean paste (doubanjiang) and homemade chilli oil – for this recipe. If you don’t…… Continue reading mapo tofu 2.0
carrot ginger walnut cake
Mary made this deliciously moist carrot cake from a Nigella Lawson recipe. It was chock full of ginger and walnuts. Preheat your oven to 170°C (325°F) and grease and line a 20cm (8″) springform cake tin with baking paper. In a bowl mix 200g (7 oz) of plain flour, 1 teaspoon of baking powder, ½…… Continue reading carrot ginger walnut cake
tomato salad + cauliflower salad
Lorraine made these two salads, both with Middle Eastern flavours, from recipes by the flavour master himself, Yotam Ottolenghi. Worthy additions to any meal. The first is adapted from his tomato and pomegranate salad. Thinly slice ½ a small red onion. Add 2 teaspoons of za’atar and 1½ tablespoons of good quality olive oil and set aside. Halve…… Continue reading tomato salad + cauliflower salad
pickled turnips
These are the ubiquitous pickles of the Middle East. You may have had them with falafel or in a kebab. They are a vinegary, garlicky, slightly spicy and the perfect foil for so many foods. I served mine recently for an Iranian style meal with my homemade marinated feta, flat bread, and platters of herbs,…… Continue reading pickled turnips
chicken shawarma
Deborah made this delicious marinated chicken which we cooked over hot coals and served with flat bread and salads. What a feast! The chicken marinade and accompanying sauces come from another fabulous Yotam Ottolenghi recipe. Use 8 boneless chicken thighs with the skin on – pat them dry with paper towels. Make the marinade in…… Continue reading chicken shawarma
michelle picker cooks 