Recipe For Fresh Kale
Delicious recipe for fresh kale recipes from www.nonnascooking.com
Slow-roasted goat baguette (chèvre rôti sur baguette)
Slow-roasted goat baguette (chèvre rôti sur baguette) | Does anything represent the kinship of food between France and Vietnam better than a crunchy baguette? This recipe incorporates tell-tale Vietnamese flavours in a delicious marinade for goat meat, which is slow-roasted and shredded to fill the baguette, along with fresh coriander and chilli.
Pupusas | Pupusas are maize flour pancakes filled with various ingredients. The recipe is from El Salvador where the most popular are with refried beans, pork and cheese. Other versions may use a combination of prawns, zucchini, or spinach and cheese. Lilian Funes de Murga, owner and chef of Los Latinos restaurant in Melbourne, talks us through this recipe of her childhood, which she developed in Australia. "To me, this "eat with your hands" kind of dish screams out for something cold, crisp an
Clams with jamón ibérico and sobrasada
Clams with jamón ibérico and sobrasada | “I love clams. For something so small, they deliver tonnes of flavour punch and are so easy to cook. In Italy they’re a bit purist about clams, mostly using them in fish stews and in pasta, but in Spain and Portugal they happily mix them with ham and pork – the little clam more than stands up for itself in the battle of big flavours. In the Madrid Mercado, I met Omaira, a chef who runs the café at the heart of this vibrant market. Omaira cooks some very t
Gnocchi alla Sorrentina
Gnocchi alla Sorrentina | This recipe comes from Salerno on the Amalfi coast, where mozzarella is plentiful and ox heart tomatoes are eaten fresh for their meaty, yet delicate sweetness. Here, Leonardo Gelsomino from Melbourne’s Yak Bar talks us through how to prepare your own gnocchi from scratch.
Red duck curry (kaeng ped pett yang)
Red duck curry (kaeng ped pett yang) | Some people swear by making fresh coconut milk every day! If this sounds a bit extreme, you can always do what Sujet Saengkham does before he starts this recipe, which is to boil tinned coconut milk for 5 minutes to rid it of the "tinned taste". The curry is finished with Thai basil, which you should always add after you’ve turned off the heat to stop the leaves turning black.