Recipe video above. This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in the right fat! Butter = tasty but not crispy. Oil = crispy but flavourless. The Swiss cracked the code - use clarified butter (or ghee!). Buy it or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂
FrançaisMahjouba is one of the most popular street foods in Algeria. It is a sort of a pancake/crepe made of semolina, filled with a mixture of cooked onion & tomatoes. I love it served with a …
This Spicy Szechuan Wontons recipe is take on the wildly popular street dish that is found in the Sichuan province. It's spicy & flavorful.
Makaroni is a Persian Spaghetti made using a bolognese style sauce, layered with pasta then cooked to create a crispy bottom called tahdig
Recipe video above. Everything you know and love about Vietnamese food - fresh, healthy and full of flavour! Bun Cha in Vietnam is served slightly differently (read in post), but here I've made noodle bowls which are more familiar to those outside of Vietnam. See Notes for what this tastes like!
This spicy Georgian stew is incredibly hearty, flavourful and very easy to make. A staple on tables throughout Georgia, this vegetarian version with mushrooms is sure to become a favorite!
Delicious Thai Burritos with Peanut Sauce, baked peanut Tofu, black rice, spicy sriracha black beans and shredded crunchy veggies all wrapped up in a warm, whole wheat tortilla. Makes 4 hearty burritos
One of the most popular Chinese breakfasts, Jian Bing can be made at home with ease! My recipe includes tips, tricks & a tutorial video.
Chewy Korean rice cakes simmered in a rich and creamy, sweet and spicy sauce with a drizzling of stretchy Mozzarella - this Rose Tteokbokki is a favourite!
Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan. Makes: 6 naans, ~15-16cm / 6 - 7" diameter. For more Indian recipes, browse the Indian collection.
Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket! I use chicken here but feel free to switch with any protein, even prawns/shrimp. If you're after a truly authentic Pad Thai recipe, see here - but be warned that most people will find it a little too "real" for their palettes because Pad Thai in Thailand has stronger fish sauce/dried shrimp "funk". (Don't misread that word! :))
RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. **great recipe for gatherings, DIY spread, make ahead**
Recipe video above. Tastes like Quiche Lorraine, minus the carbs and a load of prep time. Buy pre chopped ham and pre shredded cheese, and you'll get this in the oven in 5 minutes flat! Excellent breakfast or brunch that keeps for days, serve slices like quiche OR stuff into rolls, make burritos! (see in post for photo)
This Chili Lime Chickpea Cauliflower Wrap is a simple veggie packed sheet pan meal that comes together quick in the oven. Served dressed in a creamy umami rich chipotle lime sauce.
A crispy, buttery biscuit perfect for after school snack, last minute breakfast or dunked quietly into a hot cuppa while the kids are sleeping.
This Szechuan potato stir fry is hot, sour, savory and so unique. It never takes me more than 20 minutes (including soaking the potatoes!) to make this authentic Chinese recipe at home.
This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a flavour bomb with every bite!
I absolutely love pad thai, and making this at home always leaves me reminiscing about trips to Thailand. I made my own vegan fish sauce to use for this recipe and coat the noodles in a deliciously sweet and savory sauce. I made this dish with tofu for protein, added crunch from bean sprouts and peanuts, tang from lime and an extra kick of spice from chili powder!
Poulet Yassa is a Senegalese dish made of chicken that has been marinated in a mixture of garlic, lemon juice, dijon mustard, and spices. It has become very popular throughout West Africa and in other parts of the world.
Recipe video above. The national dish of Hungary! Boldly flavoured with stacks of paprika, lots of onion, garlic and capsicum/bell peppers, with fall apart hunks of beef. It's sort of a stew, sort of a soup. The broth is not supposed to be as thick as typical stews. It's naturally thickened slightly using fresh tomatoes that break down into the sauce.Serve like soup in bowls with bread for dunking. (Try cheese bread. Obsessed!).
The obvious choice for lamb is to work it into a fragrant Indian curry.
Easy and quick Yogurt Flatbreads, where yogurt and cheese create a mouthwatering treat perfect as a side dish or appetizer.
From spicy stews to stir fries, soups & grills, here's 15 mouthwatering recipes to use up that little tub of gochujang (Korean fermented spice paste).
This Spanakopita recipe is made with a rich spinach and feta filling layered between buttery crispy sheets of phyllo. This irresistible Greek spinach pie can be served as a side dish, appetizer or main entree.
Japchae (잡채), or Korean glass noodle stir fry, is a popular Korean noodle dish that's great for holidays, special occasions, and even as everyday meals. It's made with bouncy sweet potato noodles and loaded with veggies, eggs, and optionally meat, which makes it perfect as a meal on its own or served as a side with dishes like beef bulgogi, Korean volcano steamed eggs, and dwaeji galbijjim.
Recipe video above. Thai Chicken Peanut Noodles is what you make when you've got less than 15 minutes to get dinner on the table and you need a Thai fix! Using chicken mince means no meat prep - and you can switch it out with literally any ground meat (beef, turkey, pork). It might not be authentic Thai ... but it's fast and 100% delicious!NOTE: Trick here is to work quickly so the sauce isn't all absorbed by the noodles which will make them bloated and clumpy. If your noodles do absorb all the sauce, just add a splash of water to thin it out.
Big, bold herbs and spices make these beef kofta kebabs with tzatziki perfect for a super satisfying centerpiece for a Mediterranean-inspired feast.
Our vegan custard recipe is a smooth, creamy and delicious recipe that you can make in 5 minutes with 5 simple ingredients. You can use this custard in tarts, cakes and desserts.
This spicy Georgian stew is incredibly hearty, flavourful and very easy to make. A staple on tables throughout Georgia, this vegetarian version with mushrooms is sure to become a favorite!
Crispy chicken breasts are coated in a sharp preserved lemon sauce in this flavour-packed dish from the Ottolenghi Test Kitchen team. As seen on James Martin's Saturday Morning.
A simple, easy recipe for Japchae, also known as Korean glass noodles with stir fried vegetables. It's made with sweet potato starch noodles, colorful vegetables and tossed in a savory sauce!
Learn how to make langos, a tasty fried Hungarian bread that is best enjoyed warm. To simplify the recipe, instant yeast and a stand mixer is used to make the dough.
These East African Coconut Rice Pancakes are so fluffy, flavorful, and perfect with a drizzle of syrup, honey, or can be eaten with a dusting of sugar. The perfect breakfast or snack!
This chicken curry noodle soup is a take on the Northern Thai Soup: Khao Soi. Tender chicken in a spicy coconut broth with egg noodles with a variety of toppings.
Skip the tapas bar and make Patatas Bravas at home with crispy, roasted potatoes smothered in a homemade sweet and spicy tomato sauce and garlic aioli.
This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It's quick to blend up this summer soup.
The mesmerizing recipe has racked up more than 4 million views on TikTok.
Tavuk Kapama is a beautiful one tray baked chicken and rice dish where the rice really is the star of the show. Tropical Sun pre-fluffed USA Easy Cook Rice is so easy to use and soaks up all the beautiful flavours and juices from the pan. This dish is easy to make and absolutely delicious!
Laksa is a slightly spicy coconut noodle soup that's sure to please.
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
