On Saturday, 16 October, we celebrate World Food Day.
If there is one thing people all around the globe understand, it is the language of loving good food.
Different tastes, colours, textures, smells and spreads of delicious food can bring the most diverse group of people together.
Although each country has food or dishes specific to them, to me it’s always a representation of love, culture and so much more.
It is a part of their story and who they are, that they are sharing on a plate with you.
Making and tasting dishes from all around the world is the quickest way to visit different countries, without travelling to them…take your palate on a food journey.
One simple spice or ingredient can be used in a million ways and the outcome of each dish is completely different.
I once made an Indian vegetarian curry, my ingredients included a few curry leaves, tomato, whole spices and among others, fine cumin and turmeric.
A week later, I tried a Thai fried chicken and marinated my chicken with a handful of curry leaves, cumin and turmeric and deep fried it - the same spices but completely different flavours.
Some of my favourite foods from around the world include:
Italy – for a firm favourite Pizza and Pasta
Mexico – for Nachos, Tacos, Tortillas and burritos
America – for burgers and classics like toasted cheese
France – for the most amazing Pastries, Macarons, Eclairs and Croissants.
India – for the most aromatic curries, roti and breyani.
Turkey and all the meditation countries – for Hummus, falafel and kebabs.
Malaysia and Thailand – for the flavourful Thai curries and stir-fries.
Japan – for sushi, sashimi and tempura foods.
This week I am sharing my favourites from around the world in honour of World Food Day.
Love, your Cooksister
Recipes:
Turkish Falafels
Farzana Kumandan @sprinklesandspicect
Ingredients
3 tins chickpeas (drained)
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon black pepper
2 red chillies
1 red onion
1 cup fresh parsley
4 tablespoons Lemon juice
7 cloves of garlic
Salt to taste
3 tablespoons Chickpea flour
(Chana flour or chilli bite mix)
Method
In a food processor, blend together all the ingredients expect the chickpea flour.
Once all ingredients are mixed to form a thick paste, add in the flour and 2 extra tablespoons finely chopped parsley.
Refrigerate for 20 minutes
Roll into small balls and dip into sesame seeds.
Shallow fry in hot oil until golden brown.
Greek Tzatziki
Farzana Kumandan @sprinklesandspicect
Ingredients
1 Finely grated garlic clove
2 tablespoons size pieces of grated cucumber
3 mint leaves
A dash of lemon juice
2 teaspoons olive oil
Salt and coarse black pepper to taste
500ml double cream yoghurt
Method
Mix all ingredients together
Refrigerate for at least 15 minutes before serving.
Mexican Cheesy Avo Nachos
Farzana Kumandan @sprinklesandspicect
Ingredients
1 large bag corn chips
1 jar 200ml spicy nachos salsa or sweet chilli sauce
2 tablespoons sliced pickled jalapenos
1 tin sweetcorn (drained of excess water)
1 tin red kidney beans (drained of excess water)
2 cups grated cheddar cheese
1 cup grated mozzarella cheese
1 tub sour cream
2-3 mashed avocado mixed with 3 tablespoons mayo
Fresh chives or spring onion for garnish
Method
In a large Pyrex dish layer, your chips (leave behind 2 handfuls)
Top the chips with half the sweet chili/salsa sauce
Sprinkle over half the cheese
Add the remaining chips and cover in the remaining sweet chilli/salsa sauce.
Add the corn, jalapenos, beans and top with cheese and avocado
Bake @ 180degrees in a preheated for 15 minutes until the cheese melts.
Serve with generous heaps of sour cream and garnish with freshly chopped chives or spring onion.
Dutch Banana and Custard Dutch Pancake
Farzana Kumandan @sprinklesandspicect
Ingredients
3 eggs at room temperature
½ cup milk at room temperature
1 tablespoon vanilla essence
2 tablespoons sugar
½ cup flour
1 teaspoon custard powder
Pinch of salt
2 tablespoons soft butter
1 heaped tablespoon cinnamon sugar
(1 level tablespoon brown sugar + ¼ teaspoon fine cinnamon)
2 thinly sliced Bananas
Method
Allow the eggs and milk to come to room temperature for at least an hour.
Preheat the oven and skillet on 220 degrees for 10 minutes.
In a blender, whizz together the eggs, milk, vanilla, sugar, flour, custard and salt until smooth and lump free.
Remove the skillet from the oven and add the butter.
Allow to melt and sizzle.
Once the butter is completely melted, add in the batter.
Sprinkle over the cinnamon sugar (don’t stir, we need it to slightly caramelize the banana)
Evenly drop in the sliced banana.
At this stage, the butter will float to the top and the cooking process will start.
Return to the oven and bake on the bottom rack (away from the element) for exactly 15 minutes until golden brown.
The sides will crisp and puff up completely.
Remove from the oven, add a drizzle of honey and serve warm
Indian Spinach Dhal
Farzana Kumandan @sprinklesandspicect
Ingredients
For the dhal
¾ cup red lentils
¼ cup oil dhal
1 small, chopped onion
1 small, chopped tomato
½ tsp coriander
½ tsp cumin
1 tsp turmeric
1 tsp salt
For the tempering
1 tablespoon butter
3 garlic cloves
½ tsp cumin seeds
¼ tsp yellow mustard seeds
1-2 dried red chillies
Curry leaves
1 cup or handful finely chopped spinach
Method
Rinse the dhal/lentils and soak in boiling water overnight or for at least 2 hours.
In a large pot, add the onion, tomato and spices and 1½ litres water.
Bring to boil and simmer on a low heat until most of the water has cooked dry (30-40 minutes)
Add 1 teaspoon salt and use a stick blender to blend until smooth.
In a separate small pot, add the butter, garlic, seeds, chillies and curry leaves.
Sauté for a minute, until the ghee melts, the seeds pop and the tips of the garlic turns golden brown.
Add in the spinach and sauté for 1 minute.
Add the tempered spices and spinach to the dhal.
Simmer until it boils, Garnish with fresh coriander and serve
Italian Pizza Dough
Farzana Kumandan @sprinklesandspicect
Ingredients
2 cups Self raising
1 cup double cream yoghurt
Extra flour for sprinkling
Method
Mix both ingredients together until a soft sticky dough is formed.
Roll out in a floured surface until super thin (add extra flour if needed)
Transfer to a baking tray lined with baking paper
Poke holes in the base with a fork.
Add your favourite toppings and bake on 180degrees for 15-20 minutes until golden, thin and crispy.
Asian Pot stickers
Farzana Kumandan @sprinklesandspicect
Ingredients
300g chicken mince
1 cup finely grated cabbage
½ cup finely grated carrot
1 heaped tablespoon garlic and ginger
2 tablespoon sesame oil
2 heaped tablespoons green dana chutney or strong chilli chutney
Salt to taste
Wonton wrappers
Method
Drain chicken mince and veg of all excess water.
In a large bowl add all your ingredients and mix well.
Line all your wrappers up on a table and add a teaspoon of filling in the middle of each wrapper.
With your finger dab water along the outer edges of your wrapper.
Fold over the wrapper to create a half moon shape and gently pinch the edges, while firmly sealing the pot sticker.
In a skillet or pan, heat 2 tablespoons of oil on a high heat for 2 minutes. Reduce the heat to medium and add your pot stickers. Fry the pot stickers for 3 minutes per side on a medium heat until its golden.
Do not try and move them until they firm and golden.
*If you are frying them from frozen the same applies, however after they golden brown, add 3 tablespoons water to your pan, cover with a lid and steam for a further 4 minutes.
This will ensure, they steamed through completely and not frozen or cold in the middle.
Serve with soy sauce and saucy concoction of your choice or a simple chilli and soy sauce on the side.
Egyptian Phyllo Milk Pie
Farzana Kumandan @sprinklesandspicect
Ingredients
1 pack Phyllo Sheets (must be at room temperature-leave out for 2 hours or refrigerate overnight-it's usually purchased frozen)
1/4-pound melted butter
1 tin Condensed Milk
2 cups Fresh Cream
1 tsp Vanilla Essence
Fine cinnamon
Method
Grease an extra-large Pyrex dish or a black oven tray. (Or 2 medium like I used and split the above ingredients by half)
Grease the dish by lightly brushing butter on the surface.
Working with one sheet of phyllo at a time, pleat the pastry making a long fan.
Since Phyllo is very delicate it might tear while you busy pleating, but it will not affect the outcome, use it as is.
Repeat the process with all the sheets till your dish is filled with pleated Phyllo.
The fans should be closed and packed lined up tightly against each other (see step by step pic attached)
Brush your sheets ensuring that all the Phyllo pastry (especially the top) is well brushed with butter.
Bake your Phyllo pie in a preheated oven on 200 degrees (place your tray in the middle of the oven in the Centre wrack.
Bake your Phyllo pie for 25-30 minutes till it is golden brown and resembles a fried paaaper colour.
Once golden, remove it from the oven and while it is hot, drizzle over your condensed milk ensuring it covers most of the pie.
Lastly pour over your fresh cream mixed with vanilla essence.
It should sizzle as you are pouring it over and the pie should look 'soaked' in milk.
Sprinkle over fine cinnamon and return the pie back to the oven and contin8ue baking it for 10-12 minutes until the corners of the sauce resembles 'melted cheese'. Keep an eye the pie as it can over bake and burn if it is left for longer than 15 minutes, after adding the 'milk mixture’.
Once it is done, remove from the oven and garnish with chopped nuts of your choice.
Chopped pistachios and toasted almonds goes very well with this dish. ***Serving Suggestion**
Best served warm as is, with a drizzle of nestle cream or a side serving of ice cream.