Lamb kebabs are beautiful, tender cubes of lamb marinated and skewered on a stick, interspersed with vegetables and grilled, roasted or barbecued to blackened perfection. Originally threaded onto long sticks and cooked over and open fire, this tasty meal originated in the Middle East, where they are called kebabs, and Greece, where they’re known as souvlaki. Whatever you call them, just…
The ultimate cookie-brownie upgrade, whoopie pies are like little mini cake sandwiches that you can hold – and gobble down – with just one hand. Soft, sweet and sumptuous, it’s not difficult to figure out how they earned the name they so richly deserve! They’re so easy to make and incredibly delicious, jammed together with a delectable filling. This recipe fuses chewy cocoa…
This unusual and unexpectedly tasty chicken dish originates in West Africa and is a national favourite of the Democratic Republic of Congo and the Congo. It’s a type of chicken stew with a tasty, rich, spicy and nutty gravy. Although this recipe is based on the original, it doesn’t include palm oil and uses chicken breast instead of whole chicken pieces – but the taste stays…
Lemon tart is one of the original greats – a timeless dessert that cleanses the palate with a blast of citrus, while soothing a sweet tooth at the same time. Tart, zingy and refreshing, it’s the perfect end to a meal, whether served on its own or with a dollop of fresh cream to soften the edges. When life gives you lemons, make lemon tart! Just about every bakery in Paris…
Pasteis de nata are little Portuguese custard tarts that – when baked to absolute perfection – harbour a well of creamy vanilla egg custard in a crispy puff pastry shell, lightly burnt on top, melting in the mouth after just a few chews. Many have tried to make these to the traditional recipe but getting the combination of flavour and texture just right takes time, patience and…
Onion jam is a sweet and sour jelly preserve that you’ll find yourself using in so many different ways. It marries well with most meats, with brie and crackers, in quiches, on sandwiches, on sausages, on hotdogs and of course slathered onto hamburgers. Your family will love having this blobbed on top of just about anything and you’ll make very good friends if you share a bottle or two.
You’ll always know if you’re eating Bundt cake from its distinctive circular shape, doughnut hole in the middle and ornate, oblong ridges and plumes around the outside. The original Bundt shape was inspired by the Gugelhupf, a traditional yeast baked cake enjoyed across Europe. Have you ever seen the beautifully designedBundtpans up close? They’re…
Pork belly is uncured, unsmoked and unsliced bacon that comes from the underside of the pig. It also happens to be the most delicious and decadent cut of pork, if cooked just right. The aim with pork belly is to have a roast with crispy, crunchy skin on top and that soft, succulent, meltingly tender meat below. Who can resist this? It must be the ultimate in roasts – whether you cook…
Geschnetzeltes is a creamy hunter’s stew traditionally found in Austria and Switzerland, but thankfully discovered by the rest of the world too. Made with sliced veal or pork and drenched in a white wine cream sauce, it’s a hearty meal on it own, but all that sauce is begging to be mopped up with something. And that something, be still my beating heart, is spaetzle. These soft…
Preserved lemons have a deep, salty, fermented flavour and are a great addition to risotto, chicken and fish dishes, or chopped into couscous with some harissa spice. In fact, they’d go beautifully with any dish where you’d normally use salt and lemons, giving life and brightness to the overall flavour. Preserving lemons with salt originated in the Middle East, where it was…