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.
A favourite recipe from the Gujerati Parsi community which I found in ” A Taste of India” by Madhur Jaffrey.
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 New Year I’m cooking my way steadily through ” Dominique’s Kitchen” by Dominique Woolf. I love her tweaks to traditional thai recipes such as using fish rather than prawns or chicken in this dish. If you want to use prawns instead, just add them after the onions and garlic. Serve with some rice.
These Kababs can be cooked on a barbecue or grilled indoors. The chicken could also be cooked without skewers spread out on a foil covered baking tin under a preheated medium grill. The recipe is from ” Ammu” by Asma Khan and she recommends serving them with her Spinach with Spiced Yoghurt and her Special Potatoes.
This recipe from “Ammu” by Asma Khan can be served on its own or be accompanied by some Hakka Chow. It’s from Tangra, the Chinatown in Calcutta.
A light and refreshing starter or side salad which goes well with grilled chicken or fish. It’s from ” Wahaca Mexican Food at Home” by Thomasina Miers.
A recipe from Samin Nosrat.
A version from Felicity Cloake’s ” perfect” series in The Guardian.
A baked version of this Persian dish from ” The Saffron Tales” by Yasmin Khan. You can make individual kukus in a muffin tin or make one large kuku to slice at the table. Serve warm or cold with some salad, salty Middle Eastern cucumber pickles and some bread.
A recipe from ” Flavours of Greece” by Rosemary Barron.
A Caribbean recipe from chef Andi Oliver which i found in ” The Pepperpot Diaries”
This version is from ” The Food of Italy” by Claudia Roden.
A delicious dessert from ” Favourite Indian Food” by Diane Seed. If you want to you could fold in 500g fresh raspberries at the last minute , or serve them alongside.
A recipe for a refreshing dessert from ” The Food and Wines of Spain” by Penelope Casas.