Celebrate Chinese New Year in style and impress your friends by making your very own homemade Potstickers! These simple and delicious dumplings are enjoyed all over Asia and Beverly Yu will take you through two fool proof methods for 'crimping' your dumplings.
Roughly translated as potatoes with an asparagus and herb dressing, this makes a fantastic side dish to simply cooked white fish.
'Ande ki Bhurji' or 'Spicy Scrambled Eggs' is a quick street food snack that is also eaten at breakfast. The spice of green chillies, the sweetness of onions and the tang of tomatoes along with the creaminess of eggs is a perfect dish to eat with buttered toast or a roll.
To make this recipe properly you will need a 'Flanera.' The lid of the 'Flanera' allows the custard to steam which gives a lovely, soft result. In this recipe Maria has added coconut which brings a nice twist to this classic dish.
'This is one of my favourite drinks to make, so simple and so delicious. When I grew up in Antigua, we’d make it to serve at the family meal on a Sunday'. Beatrice Williams.
Gołąbki is a traditional Polish dish that we make year round. As they are quite time consuming, I make a lot at once and freeze any leftover to heat with a fresh tomato sauce another time.
Safra, also called Sefra, is an aromatic semolina dessert from the once thriving Jewish Community of Tripoli, Libya. Safra is rich in flavour with a honey and orange glazing, giving the almond and sesame seed topping a nice shine.
This recipe came from one of my mother's dear friends. I have adapted it slightly to suit my tastes as I love a lot of creamy mascarpone. The alcohol is also omitted here to make it suitable for everyone in the party to enjoy!
We meet Franz Schinagl, chef at Bodo's Scholss and half of the acclaimed Austrian duo from Speck Mobile. Franz talked about bringing traditional Austrian recipes to life and showed us some typical dishes such as Wiener Schnitzel and Spätzle.
