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    164 Recipes

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    A delicious Indian vegetable dish.

    Recipe #136387

    Tasty, nutritious and inexpensive. Adapted from a recipe by Jack Santa Maria.

    Recipe #133978

    This is a mild South Indian curry, equally loved by Syrian Christians and Hindus. Serve with rice and/or parathas. Adapted from a recipe by Maya Kaimal.

    Recipe #133029

    This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from "Classic Curries".

    Recipe #127463

    Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.

    Recipe #125417

    Authentic and delicious made with homemade red curry paste, but almost as good with store-bought :-) Adapted from a recipe by Somi Miller and Patricia Lake.

    Recipe #125296

    The earthy flavor of mushroom and the sweet nutty flavor of okra combine delicously in this easy Indian curry. The best way to eat okra is when it is young and freshly picked. I prefer to cook it whole. Just wash and dry the okra and trim the stem ends. Be careful not to slice into the pod itself and allow juice to escape. This can be a main dish for 4 people or a side dish for 6.

    Recipe #125206

    A popular dish in the Netherlands. Preparation time includes 30 minutes soaking.

    Recipe #125088

    A custard soufflé flavored with orange zest, and served with bananas and toffee sauce. If you have any toffee sauce over, store it in the fridge for another day. If you are short of time, buy ready-made toffee sauce. The egg yolks left over can be used to make zabaglione, creme brulee, or what about Crab Cakes from Joe's Crab Shack #20036? Adapted from a recipe by James Martin.

    Recipe #124939

    My Yorkshire cousins tell me that British lamb is the best, and that 50,000 foxes can't be wrong!! Well, I think Aussie and NZ lamb is hard to beat, but to be honest, any lamb prepared like this has to be delicious. This recipe is posted in honour of the British phase of Kooka's Virtual World Tour, and of the tasty Lamb Henry I once ate in Kettlewell.

    Recipe #124914

    This, quite simply, is baked onions, cheese and cream. Nothing to do with goose at all! A traditional dish from Whitley Bay, on the coast near Newcastle-upon-Tyne, I have no idea how it got its name. Never mind - it's good English "tucker" as we Aussies say, just the thing on a cold winter's night. I like it a bit more 'cheesey', so feel free to add some extra if you do too. From 'The Foody'.

    Recipe #124419

    The name says it all - very rich, very creamy and very naughty. If you love rhubarb, and you love cream, you'll love this....besides which, it's dead easy. Serve well chilled after a light meal. Adapted from a recipe by Pamela Westland.

    Recipe #124416

    My DH and I ate these meaty, tasty and succulent sausages in Oxford a couple of years ago, and I'm intending to tuck in again while on Kooka's World Tour. They don't have skins, and are easy to shape with your hands. My son prefers homemade sausages as so many commercial ones contain MSG (when I was growing up it was sawdust!!). Buy the meat freshly minced from your friendly butcher, or if you have a mincer, buy the meat chopped and mince it yourself at home. Hope you enjoy them - they are great for breakfast with Bacon Floddies (posted separately). Recipe adapted from UK Sausage Links.

    Recipe #124411

    Just like the dainty sandwiches served at Harrods! For a less traditional tea sandwich, you can use pumpernickel, rye or sourdough bread, thinly sliced. For a visual treat, garnish the patter of sandwiches with edible flowers such as pansies or nasturtiums, along with the watercress.

    Recipe #124407

    Posted in honour of Kooka's World Tour, and the well-known English nursery rhyme, "Oranges and lemons, say the bells of St Clements" If you don't have vanilla sugar use superfine sugar and add 1/2 tsp vanilla extract to the juice. Adapted from a recipe by Sophie Grigson. Please note: cooking time includes 3 hours of chilling.

    Recipe #124396

    I prefer the taste of homemade red curry paste, and the same goes for green curry paste. It is a more authentic flavour, and much more fun to make from scratch in your own kitchen, than to drive to the supermarket to pick up a jar. However, be prepared for lots of chopping! For a change, substitute shrimp for the beef, and add 3/4 cup fresh or canned, drained, pineapple pieces in place of the flaked coconut. Don't forget the basil! If you are accurate in your measurements the curry paste should yield 10 tablespoons - I seem to obtain around 8. The remainder can be stored in a sealed jar in the refrigerator. The recipe feeds 4 people if other Thai dishes are included in the meal. Adapted from a recipe by Vatcharin Bhumichitr.

    Recipe #124320

    This is a variation of Tarka Dahl, a North Indian dish of yellow lentils seasoned with garlic and spiced oil. Although this recipe contains a whole head of garlic, do not be concerned about the garlic being overpowering - it acquires a lovely mellow flavour when roasted. I find it quite delicious. In regard to spiciness, though, to my taste this recipe is quite mild - next time I will include the white inner flesh and seeds of the chili, but you can remove these if you prefer. Incidentally, if you ever take a mouthful of something that is overwhelmingly hot, don’t rush for water – the best remedy is milk, vinegar, or alcohol! Accompany this dish with rice or Indian bread, and a vegetable dish.

    Recipe #124316

    Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favourites when I lived in Holland. It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my Dutch friend, Anna, with lots of root vegetables, and in large quantities. My family have always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference. Note: In Australia, in place of butternut squash, use Jap, Kent, Queensland Blue or Butternut pumpkin.

    Recipe #124192

    This Moroccan Vegetarian pie is delicious. Perfect for a special occasion or when you want to treat your family and friends. From the BBC.

    Recipe #124178

    A spectacular lamb shank dish from Australian chef, Kylie Kwong. There is little nicer than making this on a cold, wet, winter's day. The list of the ingredients for the spice paste seems endless, but if you have an electric spice grinder (I bought mine as a 'coffee' grinder), it is made quickly and easily. Only the very brave should attempt it with a mortar and pestle! Before you begin to cook, prepare all the ingredients and measure out all the spices.

    Recipe #124177

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