A recipe from Nigella Lawson’s ” Simply Nigella”.
A favourite recipe from ” The Food and Wines of Spain ” by Penelope Casas,
A Keralan dish from Madhur Jaffrey’s ” A Taste of India”.
This is from “Madhur Jaffrey’s Cookbook”.
Here is another Burmese recipe recipe from ” The Rangoon Sisters ” .
This is from ” The Rangoon Sisters” by Amy Chung and Emily Chung.
Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.
A simple but relatively mild vindaloo from Goa that is best served with plain rice. The recipe is from Madhur Jaffrey’s “Ultimate Curry Bible”.
I regularly enjoy hard boiled egg curries served with rice or flatbreads so have cooked many versions. This is from ” Madhur Jaffrey’s Ultimate Curry Bible”. Serve pickles and chutneys to accompany.
A quick version of Greek beans from Jill Dupleix’s ” Good Cooking”.
This recipe for seafood with cream and cheese from France can be found in Rick Stein’s “Seafood Odyssey”.
A spice mixture to use in fish dishes.
Some of my favourite recipes come from Chris and Carolyn Caldicott whose books combine informative travelogue and evocative photography with (mostly) vegetarian recipes discovered on their trips. I’m starting with their recipes from Zanzibar, a destination i hope to visit next year if circumstances permit! These are from ” The Spice Routes” published in 2001. I’m starting with a local curry powder which you will need for Zanzibar Egg Curry and which can also be used for vegetable dishes.
Another recipe for eggs from Madhur Jaffrey’s ” Indian Cookery”. This goes well with Cauliflower and Potatoes and some rice or bread.