All posts tagged: international

rose-baklava

Rose & Pistachio Baklava

Fresh baklava has to be one of the most famous sweets across the globe. Throughout the Middle East and across Mediterranean lands it is king. Boy, do those people have good taste. Nutty, chewy and ultimately calorific, baklava sticks to your teeth and your thighs. My philosophy is to enjoy devilishly sweet treats in moderation and occasionally in excess.* This take on one of my favourite sweets was inspired by baklava I ate at an odd little Turkish cafe I visited in London not so long ago. It was very dark and very greasy. The cafe, not the baklava. In fact, the baklava was amazing. It had all of the super flavours of traditional baklava with a wonderfully textured twist. I love me some twists. Sweet rice and the traditional spiced nuts were enveloped in thin, crisp filo pastry layers, then drenched in sugar syrup and left to absorb until chewy and divine. Pouring the hot sugar syrup on when the baklava is fresh from the oven makes it easier for it to absorb into the …

dill-honey

Greek-Style Soya Beans with Dill & Honey

Woah, what a week; I’ve been as busy as a bumblebee at a flower festival. I can’t help but feel that I should be creating more, posting more and spending less time doing other, time-consuming yet necessary things. Has anybody got a pause button I could borrow for a little while? Well, I haven’t been a total blog slacker this week. Honest. A couple of weeks ago one of KO Rasoi’s Facebook fans requested some vegetarian Greek recipes. Can I tell you a scandalous yet unsurprising secret? I know nothing about Greek food. Shock, horror. You can start throwing rotten olives at me now. By nothing I mean everything apart from the obvious yummies the Greeks have introduced to us through their simple, flavourful cooking like moussaka, dolmades and baklava. Due to my culinary roots being embedded in the soil of Gujarat, I can’t help but feel a kinship towards cultures that embrace simple spicing and maximum flavour. The Greek culinary culture is definitely one of these. I’ve seen numerous recipes similar to this one …

katafi

Cinnamon & Orange Blossom Kataifi Rolls

  I’m in the mood for something sweet. Not sickly sweet, but slightly sweet, nutty and deliciously crunchy. The kind of sweet that has a delicate spice and fruitiness, so much so that when you take a bite it sings through your veins. Kataifi (also known as konafi, kanafeh, kunafah and a whole range of other names in various languages) is a Middle-Eastern and Mediterranean shredded filo pastry. It is a little fiddly to work with but worth every second of the time it makes to create luxurious pastries, whether they are sweet or savoury. With this one, patience is most certainly a virtue. Middle-Eastern and Mediterranean pastries are famously known for their use of nuts, spices and syrups, but the varieties of these ingredients differ from country to country, and region to region. Some of these ingredients include almonds, pistachios, rose, cinnamon, honey, fruits and sugar syrups. The list of possible combinations for pastries is endless, and they can be every bit as indulgent as your imagination dares to allow. The fine threads of kataifi …

kasodi

Kasodi- Ugandan Sweetcorn Cobs in a Peanut and Coconut Sauce

This is vegan. Just had to mention that shocking fact as this is by far one of the creamiest, richest, most delicious dishes I have ever tasted. Having recently posted the Gujarati-inspired African dish Hot and Sour Tamarind Cassava, I have decided to share a little more of these rare combinations with you. Note: I’m currently considering coining this sort of food under the term ‘Gujafrican’ cuisine- pretty accurate if you ask me. These recipes have been simmering in the karahis my family of cooks for year upon years, and now everyone loves a little cassava, sour mango, coconut milk and other delicious East African ingredients. Gujafrican cuisine is light, moreish and perfect for long summer evenings. Let me warn you, once you start cooking these dishes they will leave an everlasting impression upon your tastebuds, which you will never forget. This recipe uses no onions or garlic, and so the dish is flavoured using alternative aromatic spices. Sweetcorn and cumin are like bride and groom; they hold hands, dance, and totally love each other, …