Taken from The New Portuguese Table by David Leite . I love working out of this book! The recipes are laid out beautifully, and work very well. http://leitesculinaria.com
Massa de pimentao forte is a pepper paste made with paprika, garlic and bay leaf (among other things). This version is mildly spicy, but you could as much piri-piri as you'd like to make it spicier. This is a staple that makes dinner easy- just rub a bit of the paste on a chicken, a steak, a pork chop, or a fatty flavorful piece of fish before roasting. It's also great tossed with potatoes and roasted!
I'm not from Australia, nor have I ever been there. However, since my husband works for an international company, I have some contacts there. When I asked for a recipe that was truly Australian cuisine, this is what they sent. Posted for ZWT5
So you went out for Chinese food last night, and came home with a big box of leftover fried rice. You want to use it, but just don't want to have the same meal yet again. These little cakes are great to pack in your lunchbox, or just enjoy straight out of the pan with a dipping sauce.
From Just Bento.com This is a very simple beef recipe that I like to include in a bento box along with some rice and vegetables for an easy take to work lunch. I put the meat in the marinade the night before, then quickly stir fry it in the morning before packing into my lunchbox.
From JustBento.com This is another of my lunchtime favorites! I usually use 1 small thigh, and put it in the marinade the night before. In the morning, I quickly cook, cool, and pack in my lunch with some vegetables for a complete lunch. Note- The smaller you cut the chiken, the faster it will cook through.
When I have fingerling potatoes, or tiny red potatoes, I like to make this as a lunch side dish. Typically, I make this in the morning, let cool while I get ready for work, and pack just before stepping out the door. The key to making this fast is cutting the potatoes very small- no larger than bite sized pieces.
This is adapted from the Just Bento Cookbook, by Makiko Itoh. Her recipe uses enoki and shitake mushrooms, and twice the sugar that I've called for here. I love this over brown rice in a bento box, but it's equally good straight from the pan over a bowl of whatever rice you love. While I've listed this as one serving, I have a fairly modest appetite and will serve this as two servings.
From Makiko Ito, via the Japan Times. I'm made this soup and really enjoyed it. There's just something comforting about a hot bowl of noodle soup! The original recipe calls for negi and yuzu, which I can't get, so I've replaced them with green onion and lemon.
This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5
This sauce is commonly served in Swedish households with boiled beef and potatoes, but would also be wonderful with roast beef or steak. NOTE: do not cook the sauce any farther once you add the horseradish- it will become bitter!
From "Great British Cooking' by Jane Garmey. Fishcakes are a wonderful treat, if made correctly. These are a combination of fish, mashed potato, and a few other things to make them interesting (think using the leftovers after making fish for dinner). Try them with a poached egg on top for breakfast, or with a sauce for a snack or appetizer. Time does not include chilling.
This is a variation of a recipe from "Mediterranean Light". I've omitted a few ingredients (tomatoes and lettuce), and added a few of my own. If you don't eat eggs, you can leave them out with no problem. The original recipe called for a 6 1/2 ounce can of water packed tuna, I just prefer to work with fresh. Use whatever is easiest for you.
This is from a local cooking class that I took. The fruity, slightly tart sauce really complements the rich flavor of the duck breast. Use the rendered duck fat to fry some tiny new potatoes for a decadent dish worthy of a dinner party.