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Savory canapés
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Savory canapés

Bread rounds baked in a muffin tray into crisp little baskets, filled with a gently spiced mixture of corn, potato, carrot and coconut. Topped with crushed crisps and dots of red, green and tamarind chutney, they make a pretty party starter.

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by KrazyBadal 0 views

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NgohiongFive-spice spring rolls

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Soto ayamTurmeric chicken soup

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Soto BanjarSpiced chicken soup

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75 minIndonesianSoupsGluten free
by KrazyBadal 1 views

Soto BetawiBeef and coconut milk soup

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90 minIndonesianSoupsGluten free
by KrazyBadal 0 views

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Soupe au pistouBean and vegetable soup with basil

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In Casablanca, Friday lunch after midday prayers means couscous bidaoui, the city's own version piled with seven vegetables, from pumpkin and turnip to cabbage and carrot. Families eat it from one great dish, each person working on their own corner of the mound, with extra broth ladled on as they go. The grains are steamed twice over the simmering broth so they swell into separate, fluffy beads that soak up the flavour without turning soggy. This vegetarian version builds the broth from onion, tomato, saffron and chickpeas, so it is rich enough without meat. Chef's tip: rub the couscous between your palms after each steaming to break up every clump; that is what makes it light.

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Sev usalWhite pea curry with sev

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by KrazyBadal 0 views

Vitello tonnatoVeal with tuna sauce

On the hottest days of a Piedmontese summer, and above all for the Ferragosto holiday in mid-August, families set out a platter of cold, thinly sliced veal hidden under a pale, velvety sauce of tuna, anchovy and capers. The combination sounds odd and tastes wonderful: tender, mild meat and a savoury, lemony sauce that is rich without being heavy. This version follows the older Piedmontese style, thickening the sauce with hard-boiled egg yolks and the veal's own poaching broth instead of raw-egg mayonnaise; if you prefer a mayonnaise base, use one made with pasteurised eggs. Serve it as a starter or a summer main with a green salad and bread. A common mistake is slicing the meat while warm; it frays and tears, so chill it first and cut it as thin as you can. Chef's tip: assemble it the evening before; overnight in the fridge, the sauce seeps into the meat and the flavours settle together.

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by KrazyBadal 0 views

Sweet potato cakeFried sweet potato cakes

Soft, lightly sweet fried cakes of grated boiled sweet potato, flour and milk, shaped by hand into small flat rounds. They're golden outside and tender inside; the book's Handy Hints say sweet potato is good for the eyes and lifts the mood. Serve as a tea-time snack, or with tomato and chilli sauce.

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by KrazyBadal 0 views

VitumbuaCoconut cardamom rice pancakes

Small, round Swahili rice pancakes made from a yeasted batter of rice flour, coconut milk, grated coconut, sugar and cardamom. They're crisp and golden outside, soft and spongy inside. Serve hot with tea.

105 minAfricanSnacks & Starters
by KrazyBadal 0 views

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