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Avocado Dip

Avocado Dip
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Avocado Dip
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Ingredients
Servings:
Instructions
  1. Halve the avocados, get rid of the stones and spoon the flesh into a bowl. Add all the other dip ingredients, add a pinch of salt and pepper and mash well with the fork. You can make this really smooth or rustic and chunky, it is up to you.
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Cauliflower Soup

Cauliflower Soup
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Cauliflower Soup
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Ingredients
Servings:
Instructions
  1. Heat the oil on a medium heat in a large soup pot. Add the garlic and all the vegetables and cook for 10 minutes until the vegetables are softened but not coloured, stirring occasionally.
  2. Add the water (stock) to the pan, stir well and bring to the boil. Cover and turn the heat down to low. Simmer for 15min or until the vegetables are cooked through.
  3. Remove from the heat. Blend with the hand blender until smooth and season to taste. Sprinkle with some fresh chopped parsley.
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Bamya (okra) with lamb

Bamya (okra) with lamb
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Bamya (okra) with lamb
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Ingredients
Servings:
Instructions
  1. Wash the okra thoroughly, add them to a pan with some water. Bring to the boil and simmer for 10min. Remove the okra and place in a colander.
  2. In a medium saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, 5 minutes. Add the carrot and cook for 5 minutes, stirring occasionally.
  3. Add the lamb and toss until sealed and lightly browned.
  4. Add the chopped tomatoes and tomato paste stirring in for about 5-10min. Season to taste with salt and pepper.
  5. Add enough water to cover the meat and stir to combine well. Bring to the boil, cover the pan then reduce the heat to low and simmer for around 1 hour or until the meat is tender. Taste and adjust the seasonings.
  6. Add the okra to the pan with meat. Re cover the dish and cook for another 30min. Add water if the mixture seems to dry. Serve with rice.
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Ustipci – Fried mini breads

Make yourself a perfect bite with these savory pastries very popular throughout the Balkan. They are best when they are warm to hot. They are usually breakfast food bat can be a bread substitute.

Ustipci - Fried mini breads
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Ustipci - Fried mini breads
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Ingredients
Servings:
Instructions
  1. In a deep bowl stir water, yeast and sugar. Leave for 10-15 min. Add eggs and salt. Add the flour to the batter and mix it until dough is soft (denser than pancakes).
  2. In a deep pan heat a generous amount of oil on high. Lower to medium and start adding the tablespoon amount of dough.
  3. The bread will rise as they are frying. Fry a couple of minutes on each side.
  4. Place onto a paper towel to collect the oil. Serve warm with white cheese, sour cream or dip it in sugar (my favourite)
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Potato Leek Soup

Potato Leek Soup
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Potato Leek Soup
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Ingredients
Servings:
Instructions
  1. Cut the leeks lengthwise and wash any dirt or mud hiding inside. Slice the white and light green parts of the leeks.
  2. Heat the oil on a medium heat in a large soup pot. Add the chopped leeks and some salt then cook, stirring regularly until soft and wilted.
  3. Add the potatoes, bay leaf and water (broth) and bring to a boil. Cover and turn the heat down to low. Simmer for 15min or until the potatoes are very soft.
  4. Remove the bay leaf then blend the soup about half of the soup if you want a chunky soup or all of it if you like the soup to be smooth.
  5. Add freshly ground pepper and more salt to taste. Sprinkle with some fresh chopped parsley.
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Green Papaya Salad

Green Papaya Salad
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Green Papaya Salad
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Ingredients
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Instructions
  1. To make the dressing: combine all the ingredients and set aside to let the sugar dissolve.
  2. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. Cut the carrots to the same width and length as the papaya and set aside.
  3. Combine the papaya and carrot in a separate bowl. Pour dressing over the top and give a gentle toss to combine.
  4. Sprinkle with the chopped roasted peanuts.
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Sweet chilli chicken wings

Sweet Chilli Chicken Wings
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Sweet Chilli Chicken Wings
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Ingredients
Servings:
Instructions
  1. Trim the chicken of excess fat. Cut each wing into three sections, discarding the tips (you can freeze them and use for making stock)
  2. Mix together the remaining ingredients in a large bowl. Add chicken pieces and stir until coated. Cover and refrigerate overnight (or several hours).
  3. Preheat the oven to 180C . Drain the chicken pieces and reserve the marinade. Place the chicken in baking dish. Bake for 1 hour until cooked through and golden. Brush the pieces with reserved marinade several times during cooking.
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Thai green chicken curry

Thai green chicken curry
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Thai green chicken curry
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Ingredients
Servings:
Instructions
  1. Grind the coriander seeds and peppercorns in a food processor, spice grinder or using a mortar and pestle until finely ground. Add the chillies, ginger, coriander, garlic, spring onions and lemongrass and continue to grind to form a paste.
  2. Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.
  3. Add the chicken and 250 ml water to the sauce and bring to a simmer over medium-low heat. Simmer gently for 15-20 minutes or until the chicken is tender
  4. Add the basil leaves and fish sauce to the curry and stir through. Serve with the steamed rice and lime wedges.
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