Discovering Culture through food

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Ancient Style Jungle Curry

A vegan Thai curry recipe made using the methods and techniques from the origin of this dish, the jungle. Using no oil in this recipe and only basic tools really takes you back to how food was prepared all those years ago, giving you a solid foundation of skills to allow you to create some of the best Thai curries out there. For those unfamiliar with the Jungle curry what makes it special is that it doesn’t use coconut milk in the gravy, as they only had access to fresh water they used that instead, making a firey clean dish that not only stands as a great meal but an amazing health tonic too.

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Vegetarian Gimbap

Koreas answer to sushi. Crystal clear short grain rice  encasing a myriad of seasoned vegetables and Soya mince, all wrapped up in toasted laver. I promise this will be the finest vegetarian sushi that you have ever tasted, taking you on a journey of flavours  from the initial bite to the last. Giving full credit to institute of traditional Korean food as this recipe is an adaptation from the recipe book ” The Beauty of Korean Food”, a real great buy and a MUST for anyone interested in Asian cuisine.

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Rum & Raisin Panna Cotta

Created in response to my Full moon event which truly  stretched my imagination as well as my ability to balance  authoritative flavours, resulting to what I feel is a  great alternative to the spell binding rum and raisin combination. Using  the almost famous jersey cream brings the simple Panna Cotta to a whole other level of creaminess and delectability.

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Roasted Butternut Squash Soup with Roasted Chestnuts and Crème fraîche

The  leaves are falling while the nights are getting cozy as the seasonal soups role in. A technical repost of my pilot recipe for Planetcookery still holds the magic that it did all those months ago. This recipe involves making your own vegetable stock, something that I feel is an absolute necessity for a beautiful soup.  The addition of  tangy Crème fraîche to contrast the sweet squash just gives it that satisfying nature. This is a great one for dinner parties as the prepared plates can be sent out and the soup poured at the dinner table for the added touch of performance.

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Cabbage Sambhariya

A recipe brought over by my friend from India that is an excellent example of the term “beautifully simple, having many places on the table as either part of a breakfast or  a larger family meal makes this dish incomparably flexible. The pairing with green bell pepper really does bring the cabbage to life, in sweetness and depth of flavour in this vegan recipe.

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Japchae – Potato Starch Noodles Stir-fried with Vegetables

My first Korean post may not be the prettiest dish to reach your dinner table, but will amaze you with the remarkable  respect, thought and spirit that goes into traditional Korean meals. The majority of traditional Korean food being designed to give you the widest range of nutrients possible makes this extremely healthy for your body and your mind. Traditionally served on ceremonial days, the name Japchae (Sun dried vegetables) came about because it is mixed with various vegetables.

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Caramelised Onion, Halloumi and Pumpkin Puff tart

The ancient and much loved combination of cheese and onion made seasonal with accompaniment of mildly sweet roasted pumpkin and fresh peppery watercress to cut through the lemony notes of the halloumi. I find this a perfect one for  brunch as it can be put together in no longer than 30 minutes with very little washing up :).

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Kale and Potato Curry

A remarkably satisfying vegetarian curry that possess curried savoury flavours through the potato, sweet fresh tones  from the kale flesh and an enveloping spicy base from the mild gravy. Using ingredients that are at their prime during the colder months pairs perfectly with the warming quality that this curry has. As well as being jam packed full of fresh nutrients.

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Puffed Raspberry Turnovers

A fruity Raspberry filling enveloped within layers upon layers of light Puff pastry . Pairing perfectly with a dollop of Crème Fraiche or a touch of custard gives the pastry a comforting touch. A real great one to do with kids!

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Viennese Goulash

A superb  delight of Austrian cuisine to warm you on the coldest of nights, and bring sunshine to the rainiest of days. A true labour of love that produces melt in your mouth tender meat stewed in a deep complex array of Viennese flavours. A great introduction into central European food

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