Roasted peanut paste
A jar of odii sits in almost every northern Ugandan kitchen, made by roasting groundnuts, often with a handful of sesame, and grinding them to a paste. Thinned with a little salted water, it becomes a smooth, toasty, savoury spread for bread and roasted cassava, a dip for boiled sweet potatoes, or the starting point for malakwang and boo. Freshly made, it tastes far deeper than shop peanut butter. The error to avoid is under-roasting: pale nuts give a flat, beany paste, so take them to an even mid-brown. Chef's tip: add the water a teaspoon at a time while stirring; the paste will first seize and thicken, then turn silky, so keep going past that point.
A new country every day, from every cuisine on the site.
Plain, crisp, old-fashioned biscuits flavoured with custard powder, the kind that fill a big tin. Shape them as thin ovals with a fork, or roll and cut rounds and prick holes in them. For a change, swap the custard powder for 5 tsp ground ginger and 1½ tsp ground cardamom, or use wholemeal wheat flour instead of plain flour.
Hearty wholemeal cookies with rolled oats, mixed nuts and coconut. Pressed with a fork and baked until brown, they are a wholesome tea-time biscuit.
Chewy brown-sugar cookies loaded with roasted macadamia nuts, white chocolate chunks, oats and coconut. A bakery favourite that is easy to make at home.
Big, crunchy cookies made with jumbo porridge oats and desiccated coconut, then rolled in more oats and coconut before baking. Wholesome and filling, perfect for lunchboxes.
Warmly spiced butter biscuits with cardamom, cinnamon, nutmeg and a kick of freshly ground black pepper, made rich with ground almonds and cream. Dusted with icing sugar, they are perfect at Christmas.
Crisp, golden finger biscuits flavoured with aniseed, made in the book with a biscuit press (No. 4 disc) to give long ridged strips. Without a press, shape small ovals and mark them with a fork.
Crunchy energy bars of oats, rice krispies, bran flakes, pecans, raisins and apricots, baked and then topped with swirled dark and white chocolate. Great for a lunchbox or after sport.
A chewy, buttery flapjack of oats and coconut with a layer of chopped dried apricots in the middle. Press it firmly so the slices hold together, and leave them to cool in the tray before lifting out.
A crisp ginger shortbread base spread with a hot toffee topping of golden syrup, butter, roasted cashews and glacé ginger. Cut into fingers once set.
Showing 9 of 8,687 recipes
Show more recipesPage 931 of 966
Indian
Italian
French
Mexican
Chinese
Spanish
Japanese
American
Persian
British
