Foreign Flavours — Israel: Challah + Home-made Hummus

A happy hannukah if ever there was one! Yummy! CHALLAH RECIPE (from The Cuban Reuben) Ingredients 2¼ tsp dry active yeast 1½ tsp plus ¼ cup sugar ¾-1 cup warm water ¼ cup vegetable oil 4 eggs 1 egg yolk 1½ tsp table salt 8x 1/2 cups flour Instructions In the bowl of your stand…

Foreign Flavours – Vietnam: Pho Bo

If I ever decide to officially fall in love with food, Pho Bo may be a perfect match. Good heavens. It takes a considerable amount of time to make (8 hours for the bone broth alone), but the end result makes you forget about that in a heartbeat. YUM. Behold, my selection of beef bones,…

Foreign Flavours – The Comoros: Papayes vertes au gratin

I struggled finding exciting recipes for the Comoro Islands/the Comoros (but not the Comoros Islands). That is, until I started Googling in French. BOOM! A whole new world! I went for a green papaya gratin from La Comorienne, even though the recipe had pictures of a regular (fully matured) papaya. Meh. For an African dish,…

Foreign Flavours – South Sudan: Baseema

Aka South Sudanese lemon-coconut cake. Behold, a baseema square straight from the tin. So, so moist. Loads of sugar, but a tangy kick from the lemon syrup in the end. It’s all good! BASEEMA RECIPE (found here) INGREDIENTS 5 eggs 140g icing sugar 200ml vegetable oil 500g plain yoghurt 2 tsp vanilla extract 300g plain…

Foreign Flavours – Malaysia: Beef Sambal Tumis

Of all the wonderful dishes we sampled on our road trip through Malaysia this summer, the beef sambal tumis I had on Perhentian Besar was the one I was most anxious to try out myself once we’d made it back to Belgium. Lo and behold: It’s not much of a looker, granted, but to be…

Foreign Flavours: The Board

Guess who finally got round to making the Foreign Flavours board today? It’s been awarded a prime spot in our kitchen, right next to our dining table! The first countries have been scratched off, with a whole lot of world left to discover. 😉 Stay tuned!

Foreign Flavours – Austria: Tiroler Gröstl

When you say Austrian cuisine, two dishes will spring to mind: Wiener schnitzel and apfelstrudel. If you were hoping for either (or both), I’m afraid you’ll be sorely disappointed. I’ve made apfelstrudel loads of times and I’m not particularly fond of Wiener schnitzel, so I went looking for a less obvious choice. I ended up…

Foreign Flavours – Cameroon: Ndole, fufu and boiled plantains

Cameroon While browsing the web for inspiration, I came across loads of interesting recipes, calling for exotic ingredients, such as njangsang (a type of pepper used a lot in Cameroonian cuisine), yams and plantains (which I’d heard of before but never used myself) and a very peculiar spice mix, mbongo, which is used in mbongo…

Foreign Flavours – Belgium: Stoofvlees met frieten

LIFT-OFF! The first in the series “Foreign Flavours”, in which I’ll be preparing one dish from every UN member state, could be no other than my home country, Belgium. A not so foreign flavour to start us off. 😉 When it comes to Belgium, most people know about waffles and chocolate, but stoofvlees (or carbonade…