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Portuguese doughnuts (bola de Berlim)Portuguese doughnuts (bola de Berlim)
To make crème pâtissière, using an electric mixer, beat flour, sugar, egg and egg yolks until thick and pale. Meanwhile, place milk in a pan and bring to the boil. Working quickly, gradually whisk milk...
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Dutch doughnuts (oliebollen)Dutch doughnuts (oliebollen)
Place yeast, sugar and 125ml (½ cup) lukewarm water in a small bowl and stir to dissolve. Set aside for 10 minutes or until mixture bubbles. Place flour and ¼ tsp salt in a large bowl and make a well...
View ArticleRed chilli sauce (salsa roja)
To make the sauce, place all the ingredients in a blender and blend until almost smooth. Season with salt. The sauce will keep in an airtight container in the fridge for up to 3 weeks.
View ArticleGreen chilli sauce (salsa verde)
To make the sauce, place all the ingredients in a blender and blend until almost smooth. Season with salt. The sauce will keep in an airtight container in the fridge for up to 3 weeks. * Green tomatoes...
View ArticleChipotle sauce (salsa de chipotle)
To make the sauce, place all the ingredients in a blender and blend until almost smooth. Season with salt. The sauce will keep in an airtight container in the fridge for up to 3 weeks. * Chipotle...
View ArticleMelted cheese (quesos fundidos)
Preheat oven to 180°C. Combine cheese, cream and your choice of flavourings in a large bowl. Divide among 4 x 180ml (¾ cup) ramekins and bake for 15 minutes or until cheese bubbles. Stand for 5...
View ArticleEnchilades de Sinaloa
Place chorizo in a cold frying pan, then brown over high heat for 2 minutes. Drain on paper towel. Add 60ml (¼ cup) water and potatoes to pan and remove from heat. (The water will evaporate and the...
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Red bamboo saladRed bamboo salad
Cut the tough outer layer of the bamboo shoot, then cut into quarters lengthways.Boil the bamboo with the cornhusks for 30 minutes or until the bamboo turns light red. Drain and discard the water. Fill...
View ArticlePork in pumpkin seed sauce (puerco en salsa de pepitas)
Bring 2L water to the boil in a large saucepan. Add pork, garlic, onions and season with salt and pepper. Reduce heat to low, cover and simmer for 1½ hours or until pork is tender. Cool. Meanwhile, to...
View ArticleRice drink (horchata)
Place rice in a sieve and rinse under cold running water. Blend rice with 250ml (1 cup) water and cinnamon in a blender, then strain through a muslin cloth or very fine sieve into a jug. Repeat...
View ArticleCiabatta pillows
After trying different combinations of flour, Yoke has found that the combination of white spelt and white wheat, plus a small amount of kamut or semolina flour, makes the best ciabatta. This dough is...
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Turnover with spiced minced meat and cabbage (murtabak)Turnover with spiced...
Heat ghee in a wok over high heat. Cook lamb and onions, breaking up mince with a spoon, for 3 minutes or until lamb is browned. Add cabbage, spices, ginger and chillies, and cook for 5 minutes or...
View ArticleDhal
Place lentils and 1.75L water in a pan and bring to the boil, skimming surface to remove scum. Reduce heat to medium. Simmer vigorously for 40 minutes or until lentils are soft. Meanwhile, using a...
View ArticleAncho chilli chicken tamales
Tamale batter is made from a corn-based dough called masa. It is spread over corn husks, then wrapped with meat and mole. Usually, tamales are made in large quantities for special occasions and...
View ArticleAncho chilli and date chocolate tart
To make pastry, process butter, flour, icing sugar, cinnamon and a pinch of salt in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and 2 tsp water, and process until the dough...
View ArticleAsparagus frittata
A spring favourite, asparagus, comes to the fore. You need to use good-quality eggs and cheese to make this taste really great. Just multiply the quantities of the ingredients to make extra frittatas.
View ArticleGreek-style lamb shoulder with lemon and olives
Lemon-and-garlic scented lamb that’s falling off the bone is a wonderful thing. You can use other cuts of lamb, but the shoulder, when cooked long enough, is tender and sweet. Slow-cooked lamb is a...
View ArticleWalnut shortbread biscuits
Wonderful shortbreads with the scent of walnuts – now that’s what I call a biscuit. If you don’t have a round biscuit cutter, simply cut the dough into squares.
View ArticleWelsh rarebit
This may just be cheese on toast, but what cheese on toast it is! Original recipes use powdered mustard, but I like the elegance of Dijon; also try hot English mustard for some bite. This is a great...
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