TIBETAN SPICY ACHAR SAUCE
Makes 1 cup

1/2 onion, chopped
2 cloves garlic, chopped
1 tablespoons vegetable oil
1 teaspoons curry powder
2-3 jalapenos, thinly sliced
2-3 tomatoes, chopped
Salt
Lime Juice

Saute onions and garlic in oil until onion is soft. Add curry powder, tomatoes and chiles and simmer over low heat until tomatoes are cooked through ( Read more... )

RED CABBAGE WITH APPLES, PINE NUTS AND RAISINS
Lombarda con manzanas y refrito de piñones y pasas

Serves 4

4 mini red cabbages
2 apples
1 onion
1/2 stick of butter
1/2 cup oil
2 cloves garlic
2 oz pine nuts
2 oz raisins
3 tablespoons vinegar for soaking
Salt
Pepper
1 tablespoon sugar
3 tablespoons vinegar

Cook the red cabbages in boiling salted water with 1 tbsp ( Read more... )

Tanzania on the eastcoast of Africa is known for its tropical beaches, great lakes, huge game areas, and the majestic Kilimanjaro. Food throughout much of East Africa seems rather similar and yet, there are subtle differences. Whenever a dish has a Swahili name, it contains coconut and/or bananas. Coconut milk and curry {made with the homegrown ( Read more... )

FRENCH MUSSEL SOUP
Soupe De Moules

Serves 4

1kg/2 1/4lb mussels
100ml/3.5 floz/1/2 cup white wine
3 ripe plum tomatoes
1 onion
1 leek
1 carrot
50ml/3.5 tablespoons olive oil
1 clove garlic
1 bouquet garni
500ml/16floz/2 cups fish stock
200ml/7floz/scant 1 cup creme fraiche
10g/1/3oz/4 teaspoons saffron powder
Salt and freshly ground black pepper
1 sprig fresh ( Read more... )

This is a 'real' Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian influence is greatest in the South where curried dishes are more popular than elsewhere in Vietnam. This ( Read more... )

POTATO PUREE WITH OLIVE OIL
Puree A L'Huile D'Olive De pomme De Terre

Serves 4

800g/1 3/4 lb baking potatoes
50g/1 3/4oz/2 tablespoons unsalted butter
200ml/7floz/scant 1 cup hot creme fraiche
100ml/3.5floz/1/2 cup extra virgin olive oil
Salt

Peel the potatoes and cut them in quarters. Rinse and cook in boiling salted water. When they are cooked, drain ( Read more... )

BANGLADESHI PRAWN CURRY
Serves 4

1/2 pound large prawns
2 pounds spinach, chopped
3 tablespoons ghee
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 stick cinnamon
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 teaspoon black pepper
1/2 cup tomato paste
1 teaspoon honey
1 teaspoon salt
1 ( Read more... )

AMERICAN GRILLED AVOCADO, TOMATO & RED ONION SALAD
Serves 4-6

10 tomatoes, quartered
4 avocados, peeled, halved, pitted
Extra-virgin olive oil, for drizzling
1 red onion, sliced
1/2 lemon
1 cup pesto sauce
1/2 cup pine nuts
Parmiggiano-Reggiano

Preheat grill over medium heat. Cover a large tray with tomato quarters, set aside. Place avocado halves in ( Read more... )

It's mushroom season now in Germany. Each year from late summer to mid autumn, mushrooms are the specialty of the season and are served in German restaurants, prepared in a variety of ways. Seasonal food in general is most popular {and tasty!} in Europe - the idea being that local foods that don't get shipped a long way and are used soon after ( Read more... )

TIBETAN Potato Curry
Serves 6

6 cups small potatoes {avoid baking [russet] potatoes as they don't hold up well}
1/2 teaspoon fenugreek seed
2 tablespoons oil
1 large onion, coarsely chopped
3 tablespoons ginger, minced
4 cloves peeled garlic, minced
1 teaspoon coriander
1/2 teaspoons cumin
2 teaspoons curry powder
1 scant teaspoon turmeric
2 ( Read more... )