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Cornish pasties

13 Jul

Cornish pasties

I’ve gone for Cornish pasties to represent England in this year’s World Cup cook-off.

Yes, it’s a shameless crowd-pleaser, but I suspect that England needs all the help it can get – both in the kitchen and on the pitch.

Strictly speaking, if it’s not made in Cornwall, it’s not a Cornish pasty.

But if I’d made these in Penzance instead of London, I think they might pass muster.  Continue reading

Fainá

12 Jul

faina

Fainá is a thick pancake (or flatbread) made of chickpea flour – and not much else.

It’s baked in a pizza pan in a hot oven, emerging crispy on the outside with an eggy-creamy interior.

Apparently, Uruguayans like to top their pizza slices with a wedge of fainá.
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Basler leckerli

10 Jul

basler leckerli

There’s something gingerbready about basler leckerli – despite the absence of ginger. And something Christmassy too, with the cloves, nutmeg and mixed peel.

So they weren’t my first choice for our World Cup cook-off, but the thought of eating cheese fondue in the sweltering heat tipped it in their favour.

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Kanelbullar (cinnamon rolls)

7 Jul

Swedish kanelbullar are more wholesome than the Canadian cinnamon buns I grew up with –  smaller, more bready, less sticky and sickly-sweet.

I was surprised at how well the citrusy cardamom stood its ground against the cinnamon sugar. All in all, a very satisfying thing to eat.

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Tarte tropézienne

6 Jul

tarte tropezienne

I first discovered the marvellous tarte tropézienne on a family holiday in Provence.

Queueing in the local bakery, I noticed several of the customers ahead of me were choosing what looked like a large, cream-filled hamburger bun.

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Lamingtons

21 Jun

lamingtons

Australia looks a strong contender in this year’s World Cup cook-off with their offer of lamingtons.

A delicate chocolate-coconut exterior conceals a substantial cake centre. Kind of like Giggs and Beckham on either side of Roy Keane, back in the day…:-)

The first time I made lamingtons was for an Australia Day celebration. I didn’t notice the advice about baking the cake a day in advance, and had a torrid time of the dipping and rolling.

There was much language and attrition, but the lamingtons I managed to produce met with our Aussie friends’ approval. Continue reading

Soparnik

16 Jun

soparnik

I’ve yet to visit Croatia, but I’ve heard wonderful things about the food. So I feared my version of soparnik had done the Croatians a disservice in our World Cup 2018 cook-off.

In this Dalmatian classic, a simple filling of chopped greens, onions and garlic is pressed between two thin layers of pastry and baked until golden and crisp.

It sounded lovely, but the first bite was a little underwhelming. But as it sat a little longer, pastry and filling merged into a more cohesive whole, the pastry softened and the flavour emerged. Continue reading