This is Mum’s borscht, which I grew up eating – she got the recipe from a Ukrainian neighbour who lived on our street.
I had a strong childhood aversion to beets. I didn’t like the sweetness of them, and remember hating how beet juice would seep into everything else on your plate.
Maybe that’s why I never minded borscht. For one thing, it was sour. Plus the seeping was a done deed, and everything stained a consistent shade of purply red. Continue reading
Cabbage rolls are the most Ukrainian of dishes, but they are also very Canadian. After all, Canada is home to more than 1.2 million Ukrainian-Canadians, – the world’s third largest Ukrainian population (after the Ukraine itself and Russia).
Where I grew up, buffets and potluck suppers always featured platters of cabbage rolls alongside the baked ham, potato salads, scalloped potatoes and tuna casseroles topped with crushed potato chips. Everyone seemed to adore them – everyone except me… Continue reading
Kimchi is indisputably Korea’s national dish. When I travelled round South Korea, I’m pretty sure I was served kimchi with every meal – including breakfast.
Kimchi is one of those love/hate foods like Marmite. Personally, I love it, but because it’s sold only in specialty shops in the UK, I don’t eat it as much as I’d like.
That is about to change, as last week, I got the big idea of making it at home. And if it turned out, maybe bestowing it as Christmas presents on some lucky folk…;-) (It did, and I will!)
This quick cabbage and carrot salad is a pared-back, vegetarian take on goi ga (Vietnamese chicken salad). It’s a nice accompaniment to a piece of simply grilled fish or chicken.
We’ve been making banh mi sandwiches for a while now, and have eventually settled on a house version. It calls for little meatballs instead of grilled meat, doesn’t include paté, and features cabbage in the pickle instead of the usual daikon radish – works for us! Continue reading
These Mexican pork wraps appears in Fern’s Food. As I’ve never come across Cajun seasoning in my local supermarket, I went with a mix of oregano, chilli powder, cumin and garlic instead. I’ve also used jerk seasoning when I have it. Otherwise, I was pretty much true to the original recipe.
I served the pork wraps with a watermelon feta rocket salad. Only when it was on my plate did I notice that both dishes featured the colours of the Mexican flag. Continue reading
I was going to steam some mange tout to accompany the salmon phyllo parcels, but decided to shred them into an Asian-style slaw instead. I just go with whatever vegetables I have on hand – cabbage, carrots, peppers, bean sprouts, celery, and daikon radish are all options.
I usually add grated ginger to the dressing as well, but I thought the fish had that base covered. Continue reading