Paella is a rice dish from Valencia and a symbol of Valencian cuisine and culture. For this recipe, Valencian vegetables, meats and rice are cooked in the traditional style to recreate authentic Paella. Chicken and rabbit are used in Paella Valenciana but these can be replaced with other ingredients to make different traditional versions ofContinue reading “Paella Valenciana”
Author Archives: Jen
Бефстроганов (Beef Stroganoff)
History Beef Stroganoff seems to have been popularized in the late 19th century. It likely takes its name from the Stroganovs, an enormously wealthy and influential Russian family who were first ennobled in the 15th century, but its exact origins and its connections with the Stroganovs are a bit murky. In the 19th century, theContinue reading “Бефстроганов (Beef Stroganoff)”
Conopida Saseasca (Saxon-style Cauliflower)
This Romanian version of Cauliflower Cheese is a great side dish and a comforting winter warmer. Ingredients 500g/18oz/4 1/2 cups of cauliflower 2 white onions 300g/11oz/1 1/3 cups of sunculita, pastramă or smoked bacon 1 tbsp vegetable oil 2 cloves of garlic 200g/7oz/just under a cup of sour cream 2 eggs 150g/5oz/1- 1 1/2 cups ofContinue reading “Conopida Saseasca (Saxon-style Cauliflower)”
Bakestones (Picau ar y maen/Welsh Cakes)
Melt in your mouth Welsh Cakes- the perfect accompaniment to a hot cup of tea. Preparation time: 10 minutes Cooking time: 10-20 minutes Serves: 10 Difficulty: Easy Ingredients 50g/just under 2oz/1/4 cup of butter 50g/just under 2oz/1/4 cup of lard 225g/8oz/just under 2 cups of self raising flour 85g/3oz/just under 1/2 a cup of caster sugarContinue reading “Bakestones (Picau ar y maen/Welsh Cakes)”
Cranachan
This deliciously light, easy-to-make dessert of fresh raspberries, heather honey, rolled oats, whisky and cream is quintessentially Scottish. Ingredients 4-5 tbsp medium rolled oats 300g/11oz/2 1/2 cups of fresh raspberries 40g/1.5oz/3 tbsp caster sugar 400ml/4dl/3/4 pt/1 3/4 cups of double cream 3-4 tbsp heather honey 3-4 tbsp Scottish whisky Make it vegan: use plant basedContinue reading “Cranachan”
Lokum (Turkish Delight)
Special Equipment A large saucepan A wooden spoon A sieve A square plastic tub or baking dish, approx 15x15cm Clingfilm
Ragù alla Bolognese
A classic Bolognese sauce of mince and fresh vegetables, gently sautéed with wine and tomatoes and accompanied by a pasta of your choice= perfect for just about any meal! Preparation time: 10 minutes Cooking time: 3 hours Serves: 4 Difficulty: Moderate Make it Vegan: Use plant based mince and bacon instead of meat, and useContinue reading “Ragù alla Bolognese”
Fairy and Butterfly Cakes
200g/7oz/1 cup of caster sugar 115g/4oz/1/2 cup of butter or margarine (room temperature) 2 eggs 225g/8oz/just under 2 cups of self-raising flour (or 225g plain flour + 3tsp baking powder) A pinch of salt 120ml/1.2dl/just under a 1/4 pt/1/2 cup of of milk 1 tsp vanilla extract 1 tsp lemon juice (optional) For buttercream (enoughContinue reading “Fairy and Butterfly Cakes”
Moussaka
Preparation time: 40 minutes Cooking time: 40 minutes Serves: 4 Difficulty: Moderate Background Home: GreecePronunciation: /ˌmuːsɑːˈkɑː/ (moo-sah-KAH) Relatives: Musakhkhan (Palestine) Musakka (Turkey) Karnıyarık (Turkey)History Moussaka was probably introduced to the Levant and Anatolia by Arab settlers: its key ingredient, the aubergine, is native to India and was brought to the region by Arab traders. The oldestContinue reading “Moussaka”
Bryndzové Halušky
Background Home: Slovakia Pronunciation: [ˈbrɨn.d͡zoveː ˈɦaluʃkɪ] (brihnd-zoev-yuh huh-looosh-kee) Relatives: Nokedli (Hungary), Gălușcă (Romania), Gnocchi (Italy), Käsespätzle (Germany), Kasnocken (Austria) History Slovakia is a landlocked country in central Europe. It’s been populated since at least 5,000 BC, and Western Slavs began to settle the area in the 5th century AD. In the 7th century, they joinedContinue reading “Bryndzové Halušky”
