Help me travel around the world 🌎 from my kitchen. Have you got a dish from your home country you want me to try? Let me know and I will give it a go!

32 comments,2 shares,21 likes
Gary
13 days

Hi. I just started with you. I am visiting Seattle for my daughters wedding where I am now stuck and waiting to return to Nicaragua where I’ve moved to. I have bought som garam masala but also, I am trying to bring back with me some herb seeds to grow. I will not be able to locate all of these ingredients easily or find fresh in any stretch of the imagination. Some, yes but others regrettably no. So, some information on how best to grow these spices, full sun, letting them dry, grinding..etc would be very helpful. Possibly not only to me but likely for others as well. Thanks Hari

shereinelzein
about 1 month

@Hari Ghotra My pleasure! let me know how it turns out😊

Hari Ghotra
about 1 month

Thank you for this @shereinelzein ill look into it sounds really tasty!

penka-s
about 2 months

Bulgarian banitsa - main ingredients are filo pastry, eggs, feta, yogourt, butter/oil :-)

shereinelzein
about 2 months

Actually the recipe is quite simple when I cook it but now that I see it written, feels like it could take forever to cook 😂. Hope that won't put you off.

shereinelzein
about 2 months

Hi Hari, I'm from Alexandria, a Mediterranean city at the north of Egypt. I wonder if you could try cooking okra egyptian style. In Egypt we mainly use ghee in most of our dishes and also clay pots specially for this type of stews that go in the oven. Also it is not easy to put measurements for our traditional recipes because we're accustomed to eyeballing the quantities of our ingredients.
The ingredients for this recipe:
. Okra fresh or frozen 750 g ( we also have this way of removing the top of the okra giving it a conical shape)
. Onions ( red 1 large or 2 medium sized ones)
. Garlic ( whole head)
. Green chilies ( 2)
. lamb ribs or beef cubes preferably lamb ribs.
. Tomato 4 (juice by blending it into a blender with very little water till it is very smooth then pass it through a sieve to get rid of skin and seeds)
. Salt & black pepper
. Red chili powder
. Mastic ( a fragrant resin from Chios in Greece and very little of it goes a long way )
. Ghee
. Lamb broth or beef broth

Method:
1. In a heavy bottomed pot on high heat, put a heaping tbsp of ghee to melt with 2 small pieces of mastic then add the meat to sear on both sides adding salt abd pepper on each side.

. once seared remove to a plate and add a little more ghee if needed to the pot to sautee the okra also add black pepper to it. once sauteed remove it from pot and return meat pieces and cover it with boiling water and let it simmer gently till it is fork tender.

. in a wide hot pan, add a tbsp of ghee and the finely chopped onions, add salt and let it sweat then lower the heat and sautee till it is pale golden.

. Add about 5 garlic cloves that are pounded in a pestle & mortar with a green chili to the onion. cook till the raw smell of garlic and chili disappear and turn pale golden.

. Add the tomato juice to the sauteed onion and garlic and let it simmer till fat floats on top.

. Add the tomato mixture to the meat and add the okra to them ( if broth is too much don't use it all only enough to cover okra and meat )
. let it cook for 15 min on medium to low heat.
. Smear a clay pot with ghee and pound 7 to 10 garlic cloves in pestel and mortar and put them in the pot.

. Transfer the stew to the clay pot and put in a hot oven at 200C set to fan till fat floats on top 25 - 35 min.

n.naisbiso
about 2 months

@dcmorris27 we live in the Tarn! I came to France when I was 18 - so have been living here 29 yrs (already! 🙀)
Haven’t had time to post recipe of Blanquette yet @Hari Ghotra as have to translate from French but will do ASAP 😅

nickymartinebone
about 2 months

Poulet Gaston Gerrard a local Bourgogne dish it’s delicious

Sue Geen
about 2 months

I fill it with lots of different fillings, including fresh raspberries and cream, coffee butter icing, chocolate ganache, vanilla butter icing and as suggested in recipe cream and cherries. it's yumtastic! very moist and dark. don't bother with the fondant icing though!

Gabi
about 2 months

@Sue Geen me too! It's the best thing in a hot summer day

dcmorris27
about 2 months

WAVRE CHEESE TARTE
Serves 8 (24cm circular flan/tarte tin)
For the pastry
100gr margarine at room temperature
100gr granulated sugar
1 egg
200gr plain flour
For the cheese filling
4 egg yolks
125 gr granulated sugar
65gr almond powder
250gr fromage frais (half fat)
50gr fresh cream
3 egg whites beaten stiff
25 gr caster sugar
Some stewed apple
Some caster sugar
And some icing sugar

METHOD
1. Mix the margarine and sugar together
2. Add the egg and mix well. Add the flour to mixture and work it into a dough. Make a ball with the dough, wrap in some clingfilm, and leave to rest for 1 hr in the fridge.
3. For the filling: beat the egg yolks and the granulates sugar. Mix the almond powder in
4. In a separate bowl beat the fromage frais and cream together. With a spatula add the beaten egg whites and the caster sugar.
5. Add this mixture to the egg mixture
6. Roll out the dough into a 30cm circle and 0.5cm thick. Butter your loose bottom tarte tin of 24cm then sprinkle a little flour and turn the tin so that there is a fine covering of flour all round the tin. Line the tin with your rolled-out dough. Spread a little stewed apple in a very thin layer do not overload as it could make your dough too wet. Pour your filling into the pastry casing right to the top.
7. Bake to a dark brown colour at 180ºC for 40 minutes. And decorate the top using a doily and the icing sugar.

Bon Appetit

Sue Geen
about 2 months

@Gabi love salmorejo!

traceyross
about 2 months

Love the culinary travelling. My Scottish comfort food is mince and tatties, it’s something I grew up eating in Scotland. I’ve included photos from Chris Baber’s Instagram. It’s ground beef, onions, carrots, celery with a beef gravy either like Chris’s recipe or I use beef Bisto best gravy powder served with mashed potato and hp brown sauce mixed in. Bread and butter on the side is lovely to mop up the gravy. It’s so comforting. Hope you and your family stay safe @Hari Ghotra

Gabi
about 2 months

Would you like to try some Salmorejo🇪🇸? It's a southern Spanish tomato soup very similar to gazpacho and perfect for hot days. Here's a recipe :) https://www.bbcgoodfood.com/user/109570/recipe/salmorejo

dcmorris27
about 2 months

@n.naisbiso hi we live in France too in the Vendée where abouts are you.

andrewsherman
about 2 months

Thanks @Hari Ghotra and @Sue Geen , it’s a team effort here. We’re all on different shift patterns to keep distance and enable this to happen. Crazy times we’re living in at the moment.

dcmorris27
about 2 months

lovely seeing you @Hari Ghotra will be posting a recipe from Belgium

Sue Geen
about 2 months

important work @andrewsherman . enjoy your tapas reward and #staysafe. xxx

Hari Ghotra
about 2 months

Amazing work @andrewsherman we salute you 🙏🏽 stay well

n.naisbiso
about 2 months

Will give you more details later @Hari Ghotra 👍🏽👌🏽