Firinda Makarna is not a dish I’d heard of until reading Hasan Semay’s Big Has Home cookbook, but his description of it as being somewhat like an Italian lasagne was helpful, in that it features minced beef, pasta and a cheesy bechamel sauce. However, in this dish, the minced beef is fried with onions, parsley ... Read more »
Grilled Beef Ribeye with ‘Waterfall’ Salad (neua yang nahm tok), an Isaan dish from Northeastern Thailand, is perfect for the summer weather, and will wake up your taste buds with its spicy, herbal, sour and salty flavours. It’s a great way to lift a good quality steak even higher, and is straightforward to make. The ... Read more »
Reversing the usual way kebab meat is cooked and then served in or with bread, in this recipe for Griddled Pita Stuffed with Sumac-spiced Meat from Eleanor Ford’s The Nutmeg Trail, the meat is wedged into a pita before being cooked over a griddle. Hailing from the Middle East and Levant the dish is known ... Read more »
This recipe for Tibetan Rice, from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa, is a speciality of Yeshi’s older father, a dish he makes for lunch every Tibetan New Year. Unlike barley – which grows well in the high mountain climate of the Tibetan plateau – rice must be ... Read more »
This Tibetan Meatball Soup is a simple dish made from a short list of ingredients that come together to create a delicious, nourishing and wonderfully comforting dish. The recipe is from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa and is typical of the traditional meals shared throughout the cookbook. ... Read more »
Beef braised in ale is a true comfort dish: warming, filling. nourishing and delicious, it’s the clichéd ‘hug in a bowl‘ that is always welcome. This recipe from Mark Diacono’s Herb: A Cook’s Companion combines beef cheeks – my favourite cut of beef for braising – with ale and beef stock to create a classic ... Read more »
Aubergine and beef are both popular ingredients in Japanese cooking, as is the delicious savoury condiment and cooking ingredient, miso. In this recipe from Harumi’s Japanese Kitchen aubergine and beef are simmered in a sauce flavoured with miso paste and chilli bean paste Learn all about miso, including how it’s made and used, in our in-depth ... Read more »
How good do these Romanian Soured Cream Meat Sausage (Mici Littles) look and sound? Another fantastic recipe from Irina Georgescu’s cookbook, Carpathia: Food from the Heart of Romania to add to the Romanian Stuffed Courgette Soup With Soured Cream that we shared yesterday. These garlicky little sausages are a popular street food staple in Romania, and we can ... Read more »
In her review of Carpathia, Nicky says this Romanian Stuffed Courgette Soup With Soured Cream is one of her top five new dishes of the year so far (and given how voracious an appetite she has for trying new recipes), that’s quite an accolade. She tells us it’s one of those ‘greater than the sum ... Read more »
This delicious Burmese Braised Beef Curry is an absolutely delicious recipe from MiMi Aye’s cookery book, Mandalay: Recipes and Tales from a Burmese Kitchen. A simple dish to make and packed full of flavour, this braised beef curry is a must-cook, especially for fans of coriander leaf. ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]