Indholdsfortegnelse for Global Flavours i delicious. Cookbooks

THERE’S NOTHING LIKE an international sojourn to ignite the culinary spark. As a multicultural nation with the ingredients for a wide range of cuisines at our fingertips, we are lucky to be able to explore abroad without ever having to pack a suitcase. Filled with ideas that will broaden your horizons, this gorgeous cookbook has recipes for every meal of the day. Kick off with breakfast, from p 8, with everything from a luscious mango lassi to comforting congee and egg-topped noodles. Our snacks chapter (p 24) delivers sweet and savoury bites that’ll have you reaching for ‘just one more’ again and again. And for something a little more substantial, there’s mouth-watering light meals from p 46. There’s a lot to love about our midweek dinners (p 66), with irresistible…

SPICED BANQUET From noodles and dumplings to snacks, these brightly spiced dishes are made for sharing. Lamb manti with lemon and burnt butter, p 33 Stir-fried lotus roots, p 38 Pineapple & wombok slaw with crispy noodles and sweet & sour dressing p 60 Thai chicken khao soi, p 75 Galaktoboureko (Greek semolina custard pastry), p 42 SEAFOOD LUNCH Settle in for an indulgent long lunch starring clams, sea urchin, delicate white fish and more. Pizza fritti with lemon puree & sea urchin, p 30 Sardines ‘agrodolce’, pancetta, and parsley, p 38 Spaghetti with clams, garlic, cherry tomatoes & zucchini, p 87 Pesce e patate al forno (baked fish & potatoes), p 96 Knafeh nabulseyeh, p 120 WEEKNIGHT DINNER PARTY Start the party early with midweek dinner guests, serving fast, flavourful…

DRIZZLED WITH A COFFEE SYRUP AND FINISHED WITH A DOLLOP OF DOUBLE CREAM, THIS FUDGY SWEDISH CAKE IS IDEAL FOR A SWEET TREAT AT ANY TIME OF DAY WANT TO BLOW GUESTS AWAY WITH YOUR BAKING PROWESS? THIS RICH CHOCOLATE MOUSSE TART TOPPED WITH PEAKS OF MARSHMALLOWY COFFEE MERINGUE WILL DO THE TRICK SANDWICH A CREAMY CHEESE FILLING BETWEEN LAYERS OF GOLDEN KATAIFI PASTRY TO MAKE THIS UNFORGETTABLE DESSERT. SERVE THE DAY IT IS MADE, DRIZZLED WITH SWEET SYRUP KNAFEH NABULSEYEH SERVES 8-10 375g kataifi pastry (finely shredded pastry – from Middle Eastern food shops)250g unsalted butter, melted and cooled slightly½ tsp knafeh colouring (from Middle Eastern food shops, substitute yellow food colouring)700g fresh ricotta, drained350g firm mozzarella, grated Chopped pistachios, to serve SYRUP (MAKES APPROX.600ML) 2 cups (440g) caster…

GENTLY COOK FISH FILLETS IN A RICHLY SPICED INDIAN TOMATO GRAVY UNTIL PERFECTLY DONE, BEFORE SERVING ON A BED OF FLUFFY RICE A CREAMY COCONUT BROTH BUZZING WITH CHILLI AND AROMATS, YOU’LL LOVE THE THAI FLAVOURS OF THIS NOODLE BOWL NONNA’S MEATBALLS SERVES 6-8 You want a nice amount of fat in the pork mince for texture and flavour, but not too much or the meatballs will be mushy. The shoulder is the ideal cut. You can also use the neck, though it’s fattier in parts. You can go down the path of mincing your own pork or buy it minced from a good producer. ½ cup (125ml) extra virgin olive oil40g unsalted butter3 garlic cloves, crushed1 large onion, finely chopped1 each celery stalk and carrot, finely chopped2 tbs each…

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