Blog

Category: Vegetarian

Area: Filipino

Ingredients:

• 4 Egg Plants
• 2 Eggs
• 1 tsp Salt
• 4 tsp Olive Oil

Instructions:

0. Grill the eggplant until the color of skin turns almost black
1. Let the eggplant cool for a while then peel off the skin. Set aside.
2. Crack the eggs and place in a bowl
3. Add salt and beat
4. Place the eggplant on a flat surface and flatten using a fork.
5. Dip the flattened eggplant in the beaten egg mixture
6. Heat the pan and pour the cooking oil
7. Fry the eggplant (that was dipped in the beaten mixture). Make sure that both sides are cooked. Frying time will take you about 3 to 4 minutes per side on medium heat.

Category: Breakfast

Area: Kenyan

Ingredients:

• 750g Self-raising Flour
• 6 tablespoons Sugar
• 2 Eggs
• 1 cup Milk

Instructions:

This is one recipe a lot of people have requested and I have tried to make it as simple as possible and I hope it will work for you. Make sure you use the right flour which is basically one with raising agents. Adjust the amount of sugar to your taste and try using different flavours to have variety whenever you have them.
You can use Coconut milk instead of regular milk, you can also add desiccated coconut to the dry flour or other spices like powdered cloves or cinnamon.
For “healthy looking” mandazis do not roll the dough too thin before frying and use the procedure I have indicated above.

1. Mix the flour,cinnamon and sugar in a suitable bowl.
2. In a separate bowl whisk the egg into the milk
3. Make a well at the centre of the flour and add the milk and egg mixture and slowly mix to form a dough.
4. Knead the dough for 3-4 minutes or until it stops sticking to the sides of the bowl and you have a smooth surface.
5. Cover the dough with a damp cloth and allow to rest for 15 minutes.
6. Roll the dough on a lightly floured surface into a 1cm thick piece.
7. Using a sharp small knife, cut the dough into the desired size setting aside ready for deep frying.
8. Heat your oil in a suitable pot and gently dip the mandazi pieces to cook until light brown on the first side then turn to cook on the second side.
9. Serve them warm or cold

Category: Dessert

Area: French

Ingredients:

• 320g Puff Pastry
• 4 tbs Dark Brown Soft Sugar
• 3 Braeburn Apples
• 4 tbs Red Wine Jelly
• 100ml Creme Fraiche
• 1 tbs Icing Sugar
• 3 Cardamom

Instructions:

To make the red wine jelly, put the red wine, jam sugar, star anise, clove, cinnamon stick, allspice, split vanilla pod and seeds in a medium saucepan. Stir together, then heat gently to dissolve the sugar. Turn up the heat and boil for 20 mins until reduced and syrupy. Strain into a small, sterilised jam jar and leave to cool completely. Will keep in the fridge for up to 1 month.

Take the pastry out of the fridge and leave at room temperature for 10 mins, then unroll. Heat the grill to high and heat the oven to 180C/160C fan/gas 4. Cut out 2 x 13cm circles of pastry, using a plate as a guide, and place on a non-stick baking sheet. Sprinkle each circle with 1 tbsp sugar and grill for 5 mins to caramelise, watching carefully so that the sugar doesn’t burn. Remove from the grill. Can be done a few hours ahead, and left, covered, out of the fridge.

Peel, quarter and core the apples, cut into 2mm-thin slices and arrange on top of the pastry. Sprinkle over the remaining sugar and pop in the oven for 20-25 mins until the pastry is cooked through and golden, and the apples are softened. Remove and allow to cool slightly. Warm 3 tbsp of the red wine jelly in a small pan over a low heat with 1 tsp water to make it a little more runny, then brush over the top of the tarts.

Tip the crème fraîche into a bowl, sift over the icing sugar and cardamom, and mix together. Carefully lift the warm tarts onto serving plates and serve with the cardamom crème fraîche.

Category: Lamb

Area: Greek

Ingredients:

• 25g Bulgur Wheat
• 500g Lamb Mince
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Paprika
• 1 clove finely chopped Garlic
• For frying Olive Oil
• 4 Bun
• Grated Cucumber
• 200g Greek Yogurt
• 2 tbs Mint

Instructions:

Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.

To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.

Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

Category: Beef

Area: Jamaican

Ingredients:

• 450g Oxtail
• 1 chopped Onion
• 1 Spring Onions
• 2 cloves minced Garlic
• 1 tsp Ginger
• 1 chopped Scotch Bonnet
• 2 tbs Soy Sauce
• 1 chopped Fresh Thyme
• 2 tbs Vegetable Oil
• 350ml Water
• 200g Broad Beans
• 1 tbs Corn Flour
• 2 tbs Water

Instructions:

Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the oxtail in the pan until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 375ml water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.

Category: Vegetarian

Area: British

Ingredients:

• 1 tbls Olive Oil
• 1 Onion
• 1 chopped Leek
• 3 cloves Garlic
• 4 tsp ground Cumin
• 2 tsp ground Coriander
• 1 tsp Smoked Paprika
• 1/2 tsp Cinnamon
• 1 tsp Chili Powder
• 1 tsp Cocoa
• 1/2 tsp Dried Oregano
• 1 can Diced Tomatoes
• 3 cups Water
• 3 chopped Carrots
• 1 1/2 cups Brown Lentils
• 1 tsp Sea Salt
• 1 Small Squash
• 1 Cup Cashews
• 1 tsp Apple Cider Vinegar

Instructions:

Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt. I added a fresh little sage I had in the fridge, but it’s unnecessary. Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden. Let cool and chop into cubes.
Meanwhile, rinse the lentils and cover them with water. Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender. Drain and set aside.
While the lentils are cooking heat the 1 Tbsp. of oil on low in a medium pot. Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften. Add the garlic next along with the cumin and coriander, cooking for a few more minutes. Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano. Next add the can of tomatoes, the water or stock, and carrots. Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up. You’ll need to check on the pot periodically for a stir and a top of of liquid if needed.
Add the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.
Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.

SIMPLE CASHEW SOUR CREAM

1 Cup Raw Unsalted Cashews
Pinch Sea Salt
1 tsp. Apple Cider Vinegar
Water

Bring some water to the boil, and use it to soak the cashews for at least four hours. Alternatively, you can use cold water and let the cashews soak overnight, but I’m forgetful/lazy, so often use the boil method which is much faster.
After the cashews have soaked, drain them and add to a high speed blender. Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached. You may need to add less or more water to reach the desired consistency.
Add a pinch of sea salt and vinegar (or lemon juice).

Category: Vegetarian

Area: Spanish

Ingredients:

• 1 sliced Onion
• 4 tbsp Olive Oil
• 25g Butter
• 400g Potatoes
• 6 cloves Garlic
• 8 Eggs
• Handful Parsley
• 1 Baguette
• 4 Vine Tomatoes
• drizzle Olive Oil

Instructions:

Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly.
When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking. Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley.
To accompany, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on grated tomatoes and season with sea salt and a drizzle of olive oil.

Category: Dessert

Area: British

Ingredients:

• 1 Banana
• 3 tbsp Cacao
• 1 Avocado
• 2 tblsp Honey
• 1 tsp Lemon Juice
• 1 tsp Vanilla
• 2 tbsp Water
• pinch Sea Salt

Instructions:

1. Blend all the mousse ingredients together in your food processor until smooth. Add the cacao powder first and, as you blend, have all the ingredients to hand in order to adjust the ratios slightly as the size of avocados and bananas varies so much. The perfect ratio in order to avoid the dish tasting too much of either is to use equal amounts of both.

2. Taste and add a few drops of stevia if you feel you need more sweetness.

3. Fill little cups or shot glasses with the mousse, sprinkle with the cacao powder or nibs and serve.

Tip If you don’t have a frozen banana to hand you can just use a normal one and then chill the mousse before serving for a cooling dessert.

Category: Miscellaneous

Area: Italian

Ingredients:

• 150ml Water
• 1 tsp Sugar
• 15g Yeast
• 225g Plain Flour
• 1 1/2 tsp Salt
• Drizzle Olive Oil
• 80g Passata
• 70g Mozzarella
• Peeled and Sliced Oregano
• Leaves Basil
• Pinch Black Pepper

Instructions:

1 Preheat the oven to 230°C.

2 Add the sugar and crumble the fresh yeast into warm water.

3 Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface.

4 Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.

5 Lightly flour your hands, and slowly mix the ingredients together until they bind.

6 Generously dust your surface with flour.

7 Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.

8 Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!)

9 Spread the passata on top making sure you go to the edge.

10 Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.

11 Cook in the oven for 10 – 12 minutes until the cheese slightly colours.

12 When ready, place the basil leaf on top and tuck in!

Category: Pork

Area: Chinese

Ingredients:

• 200g Pork
• 1 Egg
• Dash Water
• 1/2 tsp Salt
• 1 tsp Sugar
• 10g Soy Sauce
• 10g Starch
• 30g Tomato Puree
• 10g Vinegar
• Dash Coriander

Instructions:

Preparation
1. Crack the egg into a bowl. Separate the egg white and yolk.

Sweet and Sour Pork
2. Slice the pork tenderloin into strips.

3. Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white.

4. Marinade the pork strips for about 20 minutes.

5. Put the remaining starch in a bowl. Add some water and vinegar to make a starchy sauce.

Sweet and Sour Pork
Cooking Instructions
1. Pour the cooking oil into a wok and heat to 190°C (375°F). Add the marinated pork strips and fry them until they turn brown. Remove the cooked pork from the wok and place on a plate.

2. Leave some oil in the wok. Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined.

3. Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it.

4. Pour in the starchy sauce. Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together.

5. Serve on a plate and add some coriander for decoration.