A recipe from the Parwana Afghan Kitchen in Adelaide.
A variation on Indian Saag Paneer from ” A Flash in the Pan” by John Whaite.
Another recipe from Claire Ptak’s ” The Violet Bakery Cookbook”. The muffins are best eaten within a day of baking.
A dish from ” 30 Minute Mowgli” by Nisha Katona.
Sticking with todays theme of things to do with leftover Turkey, here is a curry with thai influences from ” Gizzi’s Seasons Eating’s” by Gizzi Erskine.
A Malaysian version of this dish from Chef Katrina Lau Hammond.
Another easy recipe from ” The Hairy Bikers Everyday Winners” and the good news is that it’s all cooked in the oven.
Another recipe from Claudia Roden’s ” The Cooking of the Middle East”. These are good served with couscous.
A typical Bengali dish from Romy Gill.
A breakfast dish from Kerala which i found in Anjum Anand’s ” I Love India”. I like to serve this egg curry with some coconut rice, but it works well on buttered toast too.
A favourite recipe from ” Made in India” by Meera Sodha .
A delicious vegetarian curry from ” Fresh India” by Meera Sodha.
A recipe from Stephen Harris, chef/ owner of the Sportsman pub in Seasalter. The list of ingredients is long but do not be deterred- it is well worth it. You could serve some spicy baked beans as an alternative to coleslaw in the cooler months.
A delicious recipe from Tim Anderson for this Japanese rice bowl with chicken and egg . You will also need 400g of Japanese white rice, cooked using the absorption method.
A recipe from “Asma’s Indian Kitchen” by Asma Khan.You can make this raita the day before and chill in the refrigerator until ready to serve.