#1: From Stockholm, Sweden: Clivia's Cuisine and her marvelous Swiss chard dolmadas with rice and mushrooms! A gem of a recipe, and it looks delicious…
Last week I visited Rosendals trädgårdar at Djurgården in Stockholm and found a big bunch of Swiss chard for only 15 SEK, so I bought it without even thinking what to make of it. I put it in a vase on our kitchen table and turned to my trusted cooking guru Anna Bergenström for advice. I have written about her before and cannot praise this woman enough. She is simply the best! I use her cookbooks all the time and have yet to try a recipe of hers I don´t like. These Swiss chard dolmadas was another success! She gave the recipe in the book more like a description than a recipe with exact measures and I describe it in the same way.Get the recipe now!
#2: From Argentina, SaltShaker shares a recipe to prepare "Peruvian Tuna Casserole"
The addition of canned tuna to the classic Peruvian mashed potato dish, causa, was no doubt an improvement in the nutritional content of the dish, since prior to that it seems it was not much more than cold seasoned mashed potatoes, but it has also led to arguments amongst the Peruvian foodie community over authenticity and limits on creativity. Not being a fan of the latter, and while caring enough to pay tribute to the former, not being a slave to it, I’m game to take recipes in varying directions. So this is my first tuna causa (making, not eating), in fact, my first causa period…Read the complete post!
#3: From the U.K., Food In the Main writes about a traditional recipe to prepare Cabbage Thogayal (chutney)
Just another of the variations on thogayal or chutney that are made in homes all over South India – and in homes all over the world wherever there are South Indians.
This time I used cabbage – green cabbage, which made my thogayal look quite pretty with little green flecks from the cabbage and little red flecks from the dried red chillies and golden bits of fried urad dal. Thogayal in general is really best when eaten fresh – keeping it in the fridge overnight detracts a lot from taste and texture. Continue reading…
#4: From Singapore, A Curious Mix presents a delicious recipe to prepare "Cumin Chicken Wings"
Evenings I come home feeling not like withered spinach, I make dinner. A request for meat came over the phone that evening when I was on the outbound bus from the office. Get the wings out of the freezer and into the water now! I instructed. And this, was the tasty result. Get the tasty recipe…
#6: From Mexico, Mental Masala stirs up the traditional "Roasted Tomatillo Salsa"
I first used all of the tomatillos to make a thick, slightly chunky tomatillo salsa (recipe below). Then, later in the week, I took the remaining salsa, and converted it into a thin, smooth sauce to use in enchiladas verdes, the process for which I will describe below.
I used the salsa as the finishing touch on a plate of enfrijoladas (tortillas coated with pureed black beans) that were topped with roasted nopales (cactus paddles), zucchini, and grated melting cheese. Continue reading…
#7: From Burundi, Diana Buja explains all about their ‘Heart of Africa’: Burundi Goat Rehabilitation Project.
Goats are the most important livestock in much of Africa, providing manure and acting as a ‘savings bank on the hoof’ – and, of course, ready meat for feasts and celebrations. So, with over 75% of the livestock having been slaughtered or stolen during the last 13 years of civil war, farmers are having serious problems.
Recently, we had to slaughter a doe [female goat] who had severely broken a leg and this gave the opportunity for making a favorite dish – cumin roast of goat shoulder or leg wrapped in dough. I’ll put up some pictures and the recipe below, but first a little more information on Burundi and the people here. Continue reading and take a look at the great photos!
#8: From Sydney, Australia, Milk and Cookies went to the market: Good Living Pyrmont Grower's Market.
The ground was more than a little damp but there is little that will keep these foodies away from a good marketplace, especially when it’s the monthly Good Living Pyrmont Grower’s Market. Most of the usual stands regular market-goers have become acquainted with were present and it was nice to see the popularity of these vendors continue. However, one new stall that caught my eye was the Rosy Reds Orange stand which was revelling in its newfound popularity. Many were attracted to this citrus’ juicy bright red appearance and equally fascinated by the sign that clearly stated they were "not blood oranges" but actually a variant of the navel orange. Being the citrus-fruit groupie that I was, I made haste for the stall to see what all the fuss was about and to of course, have a taste. The oranges were deceptively sweet and not as acidic as conventional navel oranges. Read the complete post…
#10: From Morocco, Field to Feast explores traditional cooking techniques, produce and delicious recipes from Africa. Do not miss her "Meticulously Moroccan" post, it has a scrumptious recipe to prepare "Vegetable Tajine."
Have a wonderful week!