A hearty vegetarian soup from Tajikstan which I found in ” Samarkand” by Caroline Eden and Eleanor Ford. As an alternative to the herb paste you can add a dollop of herbed Suzma or you can just stir in some chopped greens for the final 5 minutes of cooking.
More comforting food from Diana Henry. I think it would be good served with a green salad of rocket and/ or watercress.
A very popular Thai street food dish which can be served as a main or alongside other thai seafood dishes instead of steamed jasmine rice.The crabmeat could be swapped with prawns or squid. Its from ” Thai made Easy” by Yul Miles.
On a recent trip to Mexico I dined out on Tacos a lot. I discovered that they could come in a variety of forms- sometimes with a soft tortilla, sometimes a crispier shell and sometimes wrapped. I never knew which version I was going to get, but they were all delicious. I particularly enjoyed them in a small cafe in Merida- it looked nothing from the outside but the Tacos definitely were up there with the best. These are from ” The Road to Mexico” by Rick Stein and make a great starter.
A recent trip to Mexico introduced me to a much wider range of Mexican food than I had previously sampled. These fried tortilla chips with salsa and cheese are a great way to use up stale tortillas which are cut in triangles then fried or baked . They are known as totopos and frequently appeared on breakfast buffets. This recipe is for the green sauce version and I found it in ” The Road to Mexico” by Rick Stein. It would usually be served with a spoonful or two of refried beans.
A version of this classic French dish from ” North Atlantic Seafood” by Alan Davidson.
A recipe from ” Floyd on Spain” by Keith Floyd.
A Spanish way with chicken from Delia Smith’s ” Summer Collection ” with the added bonus it can be made in one pot.
A favourite recipe from the Gujerati Parsi community which I found in ” A Taste of India” by Madhur Jaffrey.
A creamy and lightly spiced curry from Columbo to serve with rice or bread. The recipe is from Das Sreedharan, chef/ owner of Rasa restaurants. I found it in the book ” Curry” which includes recipes from a number of chefs and is published by Dorling Kindersley.
These spicy scrambled eggs make a simple and delicious breakfast and can be served with chappatis or toast as you prefer. The recipe is from ” Ammu” by Asma Khan.
A quick supper especially if you have a glut of ripe tomatoes readily available. If you dont have fresh tomatoes use tinned whole plum tomatoes, drained of their liquid. If you like you can add peas to the gravy. You could also use mozzarella cheese instead of the eggs and finish under the grill. Serve with naan or bread to mop up the juices. The recipe is from ” Ammu” by Asma Khan,
This is the liquor for the pickled mooli that accompanies Keralan Fried Chicken. The recipe is from ” Kricket” by Will Bowlby.
This is the mayonnaise from Will Bowlby’s ” Kricket” to serve with the Keralan Fried Chicken recipe.
Another favourite dish from “Kricket” by Will Bowlby. It takes a bit of preparation because of all the different components, so allow plenty of time.