Azerbaijan next on cooking my way around the world. I’m not sure what the technical term for what I’m trying to make here is. A sort of plov? Ideally this would be a lamb, chestnut and apricot stew thing…but I didn’t have time to track down chestnuts. Which is a pity as I just spotted […]
Cuisine of Azerbaijan | Lamb plov with dried apricot Read More »
Austria next on my cooking around the world challenge and this is an attempt at mohnstrudel, a poppy seed roll.As per usual this isn’t quite right as I had only 20g of poppy seeds instead of 100g and couldn’t be bothered going to the shop (a common theme!) So another variation gave raisins, ground almond
Typical Foods in Austria | Mohnstrudel Read More »
Armenia next in my attempt to cook around the world. I thought this was going be more complicated than what I had made so far. But then I read on Wikipedia:- ‘Loligov Dzvadzekh (Tomato & Egg Scramble): This is a very common breakfast item. Essentially a simple scramble with tomato as the base’ So this
Food in Armenia | Loligov Dzvadzekh Read More »
Argentina next on my quest to *badly* cook my way around the world.This is a very lazy attempt at dulce de leche.I’ll be honest and say I got tired stirring the milk and took it off early. It should be browner, like condensed milk… it’s probably like Banoffee topping. My attempt was more like watery
Food in Argentina | Dulce de Leche Read More »
Antigua and Barbuda next on the world cooking trip and this is supposed to be an attempt at fungee, a maize|cornmeal|polenta porridge-y sort of thing. It’s got okra in in though, which adds a sort of gloopy thing…..then you stir loads.The recipe I used said to roll it into balls and now they look a
Antigua and Barbuda Cuisine | Fungee Read More »
‘Sephardi Jews in several countries have made potato omelette a speciality…my favorite is the classic marcoude of Algeria and Tunisia’ Claudia Roden, The Book of Jewish Food Algeria next in the cook around the world project, and I went for this more obscure recipe from Claudia Roden as I had the ingredients at hand… all
Algeria Traditional Food | Marcoude Read More »
This is my attempt at Tavë kosi, which is the national dish of Albania. Sort of a moussaka meets a Spanish tortilla, a bit garlicky like a chicken Kiev… except with lamb and yoghurt. Very tasty. I’ve decided to go alphabetically around the world with the food project, mainly as I’ll loose track of what
Traditional foods in Albania | Tavë kosi Read More »
My attempt at Sheer birinj, a milky pudding from Afghanistan.. basically rice pudding with a bit of rosewater and some cardamon.Unfortunately this is slightly tasting of burnt milk as I’m lazy and don’t keep an eye on things. I’ve been thinking I need a little project to get me through the winter, so I’m going
Afghanistan Cuisine | Sheer birinj Read More »
These are texsel greens, I’ve been sort of been experimenting with different types of kale and greens and these are the fastest growing. The slugs and snails seem less interested in this one, they’re definitely showing more interest in my Delaway cabbage. The veg book I use says that they’re good for ‘Cut and Come
growing Texsel greens Read More »