So apparently I’m getting my recipes from tiktok now. But I had an urgent need for some sort of Indonesian (yes, I know, it’s a big and diverse country) green vegetables to go with some Ayam Goreng, and this came up in a search and it was so good I feel obliged to add it… Continue reading Jukut Bejeg – Balinese snake beans
Author: elizabethalaw
Ginger pocket cookies
Wanted something suitable to pocket for a ski day yesterday, so made these https://www.theseasonedmom.com/gingerbread-cookies/. And they were perfect, a good sized snack that pocketed and ate well without crumbling, and super tasty. I made a couple of adjustments – partly to fit with what I had available, also needing to avoid dairy. Cream ~2 sticks… Continue reading Ginger pocket cookies
Mandarin coconut cake
Everything at the Brisbane establishment Café Ô-mai is inexplicity, undeniably, unreasonably good. It’s been years since I’ve been there, due to not having been back in Brisbane for a while, but still I drool at the mere thought of the tamarind tang and lemongrass freshness of their claypot brekkie, the unfathomly favourful depths of their… Continue reading Mandarin coconut cake
Burmese hand-mix salad (Let Thoke)
This is a salad that I invite you to make friends with. Every time we make it, we agree – it’s good, in the way that makes me continually astounded that Burmese food is not more widely available. I learnt it first from my Aunt, but there’s as many recipes for this as there are… Continue reading Burmese hand-mix salad (Let Thoke)
Uyghur ‘Big plate chicken’
We discovered this dish recently when searching for cumin roast lamb (from the Xinjiang region in northwest of China, also delicious). It was just amazingly amazing, and had to be immortalized here. We roughly followed the recipe by the wonderful Chinese Cooking Demystified – one of the best Chinese cooking channels ever. I give a… Continue reading Uyghur ‘Big plate chicken’
Turkish yoghurt cake
If a cheesecake and a soufflé had a baby, this would be it. I’ve had this one on my radar for a while, and now kicking myself for not making it earlier. Super easy, fast to prepare, and so very tasty. Flavourings seem to be traditionally citrus, others have used vanilla but I fear that… Continue reading Turkish yoghurt cake
Chocolate crust pumpkin pie
If you are looking for a traditional pumpkin pie recipe, this is not the recipe you are looking for. Many people from outside North America have probably heard of pumpkin pie, but never tried one. And are then slightly bemused and underwhelmed when they are faced in person with the overly-sweet, oddly-vegetably, and somehow still… Continue reading Chocolate crust pumpkin pie
bananbröd
Another keeper recipe from Jenny, who turned up at the cabin with delicious banana bread. I learnt a new word ‘klebrig’ in Norwegian, which describes (positively) the sticky texture on the top of a good banana bread. 100 g butter, room temp 1 cup (2,5 dl) sugar 1 2/3 cups (4 dl) wheat flour 1… Continue reading bananbröd
Jenny’s recipe for knekkerbrød
While the most internationally known elements of nordic cuisine may be fermented fish of various types, or meatballs of dubious origins, they really have crackers dialled. There’s versions of this made with spent grain from brewing which are super tasty too (just need to be made pronto before the grain spoils). So I can still… Continue reading Jenny’s recipe for knekkerbrød
Jenny’s rosehip bars
Rosehip flour is going to be trending one day. The swedes know where it’s at. And this is the perfect recipe for it, from my friend, Jenny. If you need to forage for rosehips, apparently they need to be processed somewhat quickly after picking. If you don’t have rosehip flour… make something else. I guess… Continue reading Jenny’s rosehip bars
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