Archive | Main RSS feed for this section

Cevapi with “kajmak” and somun

3 Jul

cevapi

I messed up my timing with this Bosnian World Cup recipe. I forgot to start the cevapi or the kajmak the day before, and had to rush the bread along so Adam could eat with us before going out. In the end, I made a rough approximation of the kajmak by mashing some feta cheese, cream cheese and Greek yogurt together… There is a detailed description of this recipe on the Cooked Earth website, which I had every intention of following carefully, but things didn’t pan out that way. We’d all be happy to eat this meal again – and if I do make a proper kajmak I’ll write about it then. Continue reading →

Tags: , ,

Kedjenou

2 Jul

For our Ivory Coast meal, I went with kedjenou, a chicken and vegetable dish, cooked slowly in a tightly-sealed pot. There’s no liquid added, and you must shake the pot occasionally to keep it from sticking. Apparently “kedjenou” means to shake in Baoulé – one of the sixty(!) languages spoken in the Ivory Coast. I pretty much followed the recipe on the Whats4eats website, but all the ones I looked at were all pretty similar. Continue reading →

Tags: , , , , , , , ,

Tortilla

1 Jul

tortilla

I often make tortillas to use up leftover boiled potatoes or green beans, reheating the vegetables in a frying pan then adding beaten eggs and allowing it to set.

For our Spanish World Cup dinner, I followed the recipe in the Moro cookbook, slowly caramelising the onions, frying the potato slices in olive oil, and turning it half way through to fry both sides instead of just sticking it under the grill.

More work, but a much tastier tortilla. Continue reading →

Tags: , , , , , , ,

Bibimbap

26 Jun

bibimbap

We eat bimbimbap at least a couple of times a month. In fact, Lyra was surprised to discover that her friends don’t eat it at their homes. The name means “mixed rice”, and one of the most satisfying things about the dish is stirring the carefully arranged rice, gochujang, egg and vegetables into a delicious, sticky mess. The only “speciality” ingredient is the gochujang, which is available from Asian grocery stores. Continue reading →

Tags: , , , , , , , , , ,

Pastel de choclo (corn pie)

23 Jun

corn pie

I occasionally make the veggie version of Chilean corn pie from the Sundays at Moosewood Restaurant. This original meat-based version turns out to be very tasty as well. Actually, neither of the girls liked it much – I think the relative sweetness of the corn topping put them off. Ideally, the topping should have firmed up a bit more – I added extra milk while blitzing the topping mixture, which was probably a mistake. I made it following a recip on the Quericavida website, which I adjusted slightly. Continue reading →

Tags: , ,

Algerian meatballs with chickpeas

22 Jun

algerian meatballs

This Algerian recipe for m’touem b’marqa hamra (meatballs and chickpeas in garlicky red sauce) is awesome. Meatballs are a bit time consuming, but worth the effort for this dish. I found the recipe on The Teal Tadgine website, and followed it pretty much as written. It claims to serve four to six people, but if it had made more, the four of us would have eaten it. Continue reading →

Tags: , , , , ,

Pizza

20 Jun

pizza

I served pizza and tiramisu for our Italian World Cup meal. I sometimes make a double batch of pizza dough and freeze half, which makes homemade pizza an easy weekday option. I copied the dough recipe from a magazine many years ago… Continue reading →

Tags: , ,

Lamb souvlaki with tzatziki

19 Jun

lamb souvlaki

For the lamb souvlaki, I used a marinade recipe from chef Simon Rimmer. I left the meat in the fridge overnight, and just whacked it onto skewers and the barbeque when I got back from work in the evening. Continue reading →

Tags: , , , , , ,

N’dolé aux crevettes

18 Jun

IMG_2364

I adapted this recipe from the one I found on the Celtnet website. Continue reading →

Tags: , , , , , , ,

Chicken fessenjoon with rice

16 Jun

fessenjoon

Tonight’s dinner comes from Iran – chicken fessenjoon (chicken cooked in a pomegranate-walnut sauce) – served over steamed rice. While I was seeking out dried golden plums at the Persian grocers, I picked up some dried limes as well. I broke a couple up in the mortar before steeping in boiling water to make a delicious  lime tea. This recipe is from the Food 52 website (with minor adjustments). Continue reading →

Tags: , , , , , ,

Newer Entries →