Bobotie and Milk Tart, several weeks later (oops)

As per my menu plan, I made vegan versions of Bobotie and Milk Tart several weeks ago. And then I forgot all about the blog and moved on to other things like Coursera and True Blood and Christmas. Oops! Bobotie is sort of like shepherds pie, except it has an eggy-custard layer instead of a…

Pap and Sauce

My first foray into South African cuisine was to attempt making Pap ad Sous. Pap is a dish of maize, like ugali (which I tried many moons ago when this blog looked at Tanzania, but was not very impressed with). Sous is a tomato sauce that goes with it. This time it turned out better,…

Introducing South Africa

About – where is it? Well the name says it all really.  South Africa is in the south of Africa, at the southern-most tip. It is between the Indian Ocean and the Atlantic Ocean. South Africa surrounds Lesotho, and also borders with Namibia to the north-west, Botswana to the north, and Zimbabwe, Swaziland and Mozambique…

The ghost of menus past

I’ve covered around 25 cuisines on this blog now, and one of the best things that has come of it is that the food we eat on a regular basis has changed (and gotten much better!). Despite incidences of my cooking becoming increasingly rare since I started working again and Mr stopped, there are particular…

Apple palov, soup and salad

The last night of Uzbek attempts was another palov, this time with apples, another soup, and another salad. Both the soup and the palov recipes came from this blog (http://uzbekcooking.blogspot.com.au/) although I tweaked them a little to be vegan friendly. The salad I just threw together, using ingredients that seem to repeat a lot in…

Palov, salad and soup

Oh my goodness, I forgot to actually post the other Uzbek posts! So it’s a double-post day. The most famous Uzbek food is Palov. Similar to pilaf, plov and other rice dishes I’ve covered from all over the world, palov is made with rice, meat, vegies and seasonings. This one is the kind you cook…

Uzbek salads

The first an easiest Uzbek meal we had was a bunch of salads, served up with a non-Uzbek pilaf. I had a HUGE list of salads to choose from – it seems that in Uzbekistan a meal often starts with several salad options. In the end I chose salads including what seem to be the…

Introducing Uzbekistan!

I’ve never eaten Uzbek food before, but while I was staying in Georgia I did get to hear a few Uzbeks wax lyrical about their fabulous palov and salads, so I have been looking forward to trying it. About – where is it? Uzbekistan is in Central Asia, and has borders with Afghanistan, Kazakhstan, Kyrgyzstan,…

Salad Days

I used the recipes in A Season in Moroccofor everything I made this time, so I wont post a recipe. If you like what you see, head to your library 🙂                  

Chickpeas, Couscous, Carrots, and Tea

The recipe for Chicken Kdra in the book A Taste of Morocco, by Clare Ferguson, looked way too tasty to be passed over. I knew I would just have to overcome the chicken isn’t vegan issue. Lucky for me the recipe includes chickpeas, so I decided just to make it without its star ingredient. It…

Harira

Harira is a soup, usually fairly meaty, which people in Morocco use to break their fast during Ramadan. It just so happens that Ramadan is now, so it turns out this soup was quite a fitting place to start. I made a vegetarian version of the soup, which usually features chicken hearts and necks. I…

Introducing Morocco!

Moroccan is one of my favourite cuisines, it’s a wonder it’s taken me this long to get around to visiting Morocco with the blog. Time really isn’t permitting the week long forays of old, but I think I’ll have time enough to make a few meals. About – where is it? Morocco is in North…