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Snake-cut cucumber pickles (agurkesalat)
Image By Adam Liaw Abstract “The classic Danish thinly sliced cucumber pickle agurkesalat can be served with just about anything – from meatballs to grilled salmon. This version uses a Japanese...
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Sugar-stuffed glutinous rice balls (onde-onde)
Image By Leanne Kitchen Abstract These are a popular sweet in Malaysia, Singapore and Indonesia (where they are called klepon) and are eaten as a morning or afternoon snack. While not difficult to...
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Pandan lamingtons
Image By Leanne Kitchen Abstract Who doesn't love a lamington? Here’s a colourful variation on the great Aussie classic. For best success, the cake should be day old so it absorbs the icing better;...
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Fish steamed with pandan and lemongrass (pla nung takrai)
Image By Leanne Kitchen Abstract Steaming is a brilliant way to deal with a large, whole fish, although you do need a very large saucepan and bamboo steam basket to accommodate it. This recipe will...
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Self-saucing chocolate pudding
Image By Mélanie Dupuis Anne Cazor Abstract Little chocolate cakes that cook very quickly to retain a runny, almost uncooked centre. For a fun variation, push a square of white chocolate into the...
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Cheesecake
Image By Mélanie Dupuis Anne Cazor Abstract Creamy gâteau composed of a crumbly base of blended crackers, a vanilla and fromage blanc cream and a silky vanilla panna cotta. For a citrusy variation you...
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Caramel sauce
Image By Mélanie Dupuis Anne Cazor Abstract This caramel sauce starts off dry and with the addition of cream is a great topping and accompaniment for cakes.
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Caramel and apple shortbread
Image By Mélanie Dupuis Anne Cazor Abstract Breton shortbreads topped with vanilla crème brûlée, caramel crémeux and caramelised stewed apples. For a tropical variation replace the apples with mangoes...
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Dill-cured salmon with mustard sauce (gravadlax)
Image By Adam Liaw Abstract “Salmon from the north of Norway is famous around Scandinavia. Its large size and rich fat make it a real delicacy from the region. This traditional Norwegian style of...
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Pandan-scented chicken and tomato curry (ayam masak merah)
Image By Leanne Kitchen Abstract Here’s a Malaysian curry with a rich, concentrated, sweet-spicy gravy that is, unusually, flavoured with tomato. Chicken pieces from the thigh and leg work best here...
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Pandan pancakes with spice syrup and bananas
Image By Leanne Kitchen Abstract With its musky vanilla overtones, pandan works well in breakfast pancakes, crepes, hotcakes and the like. If you can’t be bothered dealing with fresh leaves here, just...
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Dancing Mardi Gras gingerbreads
Image By China Squirrel Abstract It's glitter party-time! Crack open the ginger and spice to get grooving and shaking with these dancers.
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Self-saucing chocolate pudding
Image By Mélanie Dupuis Anne Cazor Abstract These little chocolate cakes cook very quickly to retain an oozy, almost uncooked centre. For a fun variation, push a square of white chocolate into the...
View ArticleClik here to view.
Cheesecake
Image By Mélanie Dupuis Anne Cazor Abstract Creamy gâteau composed of a crumbly base of blended crackers, a vanilla and fromage blanc cream and a silky vanilla panna cotta. For a citrusy variation you...
View ArticleClik here to view.
Caramel sauce
Image By Mélanie Dupuis Anne Cazor Abstract This caramel sauce starts off dry and with the addition of cream is a great topping and accompaniment for cakes.
View ArticleClik here to view.
Caramel and apple shortbread
Image By Mélanie Dupuis Anne Cazor Abstract Breton shortbreads topped with vanilla crème brûlée, caramel crémeux and caramelised stewed apples. For a tropical variation replace the apples with mangoes...
View ArticleClik here to view.
Classic walnut brownies
Image By Anneka Manning Abstract Rich, decadent, totally addictive and, best of all, so easy to make – what else could you want from a brownie recipe? Try the variations below, too, for delicious...
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Egg & bacon pies
Image By Anneka Manning Abstract This classic combination of egg and bacon in little pies works for picnics or brunch. If you like, you can substitute chopped chives for some or all of the parsley.
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Rib eye with porcini salt and salsa verde
Image By Sally Courtney Abstract This scrumptious barbecued rib eye is meaty with a capital 'M', but it's the sides that make it truly sing. Salsa verde carries fresh, sour and salty notes by way of...
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Proper Punjabi samosas
Image By Anjum Anand Abstract “Samosas and a cup of masala tea are perfect tea-time fare but equally delicious as a light meal. Samosas were the first Indian food I remember helping my mother with....
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