Leigh-Anne works full time in communications but in her spare time is a freelance writer who covers just about every subject under the sun from celebrity babies to Zumba classes. A self-confessed chocoholic, extremely uncoordinated, real...
It's time to get cultural in the kitchen. You might not be able to afford to travel the world, but now your tastebuds can with these international recipes.
A light and fresh salad which is great as an entree or to accompany traditional Italian pizza or pasta.
3 vine-ripe tomatoes, thick slices
500 grams fresh mozzarella, sliced
20 to 30 leaves (about 1 bunch) fresh basil
Extra virgin olive oil, for drizzling
Sea salt and black pepper, to taste
On a large, shallow platter, layer alternating slices of tomatoes and mozzarella.
Add a basil leaf between each.
Drizzle the salad with extra virgin olive oil and season with salt and pepper, to taste.
Authentic Jamaican jerk chicken
A popular recipe for those who enjoy their food spicy enough to make you squawk.
1 onion, chopped
1/2 cup chopped shallots
1/2 teaspoon dried thyme
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 red jalapeno, seeded, chopped fine
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon vegetable oil
10 chicken drumsticks or 1 kilogram of chicken pieces
Combine all ingredients except the chicken in a food processor and process until a smooth puree forms.
In a large bowl, pour the marinade over the chicken drumsticks. Make sure they are completely covered with marinade and leave overnight.
Grill the chicken over charcoal until cooked or roast the chicken in a hot oven (220 degrees C).
4 cups water
1/3 cup miso
3 green onions (scallions), chopped
1 tablespoon shredded nori or wakame seaweed
1/2 block firm silken tofu, cut into diced cubes
Dash soy sauce
1/2 teaspoon sesame oil (optional)
Note: Do not to boil the miso, it will destroy beneficial properties and change the flavour of the soup.
In a medium-sized saucepan, bring water to a slow simmer and add seaweed.
Allow water and seaweed to simmer at least 5–6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavour it will have.
Reduce heat to very low and add the rest of the ingredients.
Stir until miso is well dissolved.
These are exceptionally hard work to make, but oh so worth the effort for a chocolatey breakfast treat that will have you feeling like you are in the heart of Paris.
1/4 cup warm water
2-1/4 cups high grade flour
2 tablespoons instant skim milk powder
1 tablespoon white sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1-1/2 teaspoons instant yeast
1/2 cup butter, softened
1 egg yolk
1 tablespoon milk
8 x 250 grams Cadbury Dairy Milk chocolate broken into pieces
230 grams semi-sweet chocolate chunks
In a bread machine pan, pour in the water, add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan.
Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
Spread out baking paper and use the remaining 1/2 cup of butter and turn it into a 7 x 12-centimetre rectangle on the paper; wrap and chill until ready to use.
Turn the dough out onto a lightly-floured surface and, using a rolling pin, roll the dough into a 20 x 30-centimetre rectangle.
Place the butter on half of the dough, leaving a 1/2-inch border of dough on three sides. Fold the remaining dough over the butter (like a little parcel of butter wrapped in dough) and press the edges firmly to seal.
This time roll your dough out to a 6 x 14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and put in the fridge for 20 minutes.
Take the dough from the refrigerator. Place it onto a lightly-floured chopping board so that the folded edge faces you. Roll the dough out again into a 15 x 25-centimetre rectangle and fold into thirds. Cover with plastic and chill for 20 minutes.
Repeat step 5, making a little parcel of butter wrapped in dough and chill again for 20 minutes.
While your dough is chilling again, in a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
Remove your dough from the fridge and roll into a 30 x 50-centimetre rectangle.
Cut the dough into thirds in both directions to make nine rectangles.
Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece.
Starting at a short end, roll each piece of dough around the chocolate. Press the edges together to seal.
Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
Preheat oven to 200 degrees C.
Brush the top of the pastries with the remaining egg yolk mixture.
Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks.
Drizzle with melted chocolate and serve warm.
For the pancakes:
1-1/2 kilograms or 4 large potatoes scrubbed
1 large onion, peeled and quartered
2 eggs, separated
3 tablespoons wholemeal breadcrumbs
1 to 2 teaspoons salt
Freshly ground pepper
Rice bran oil for frying
Apple sauce or sour cream
Using a grater, coarsely grate the potatoes and onion together into a bowl.
Squeeze the potato mixture to get rid of the extra moisture.
Mix in egg yolks, breadcrumbs, 1 teaspoon of salt and freshly ground pepper.
In a clean bowl, use a hand-held electric mixer and beat egg whites until they hold stiff.
Using a rubber spatula or large spoon, gently fold the egg whites into the potato mixture.
In a heavy-based frying pan, pour the oil and heat until it sizzles.
Spoon potato mix into the oil, flattening each spoonful. Fry both sides until golden brown.
Transfer onto paper towels to blot the excess oil. Serve immediately.
1/2 cup salted butter, melted
1 packet filo pastry
3/4 cup unsalted pistachio nuts, finely chopped
1/3 cup sugar
1/3 cup honey
2 teaspoons cinnamon
2 teaspoons juice from lemon
Preheat oven to 220 degrees C.
Grease medium-size baking pan.
In a mixing bowl, combine pistachio nuts and butter.
Take eight sheets of filo pastry and layer them in the pan, spreading each sheet with the melted butter. Spread half of the pistachio mix over the filo pastry and cover with a buttered sheet of filo.
Repeat step 4 until you have used all your sheets of pastry.
Using a sharp knife, cut into diamond shapes.
Bake for 45 minutes or until golden brown.
30 minutes before the oven timer is set to go off, combine the sugar, honey, cinnamon and lemon juice into a small saucepan. Bring to a boil, making sure that the sugar is completely dissolved.
Reduce heat and allow the mixture to simmer for 5 minutes.
When the baklava is cooked, drizzle syrup over the top and let cool.
Aebleskiver (traditional Danish doughnut)
Watch this video to learn how to make this delicious Danish treat!