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Recipes By Country

British

Beef Sirloin Steak Wraps
Beef Stew
Chicken Nuggets
Ciabatta Burgers
Pork Chops
Chicken Leek and Cannellini Casserole
Roast Crusted Cod
1 Hour Sausage Casserole

Cambodian
Sweet and Sour Beef Noodles

Chinese
Sweet Tangy Chicken Noodles
Honey and Five Spice Turkey Noodles
Pork Hoisin and Spinach Stir Fry

French
Tuna Nicoise Salad

Hungarian
Beef Goulash

Indian
Mackerel Pilaf
Turkey Curry

Italian
Classic Spaghetti Bolognese
Spaghetti Bolognese

Japanese
Steak and Wasabi Noodles
Miso Tuna Steaks
Tuna Teriyaki

Mexican
Chicken Fajitas
Chilli Con Carne
Quesadillas and Guacamole

Thai
Chicken Lemongrass Soup
Spicy Thai Chicken and Basmati Rice
Salmon and Rice Noodles

Vietnam
Vietnamese Pork
Prawn Frittata

Cakes/Bakery
Banana Cake
Blueberry Muffins
Chocolate Chip Muffins
Rolls Royce Carrot Cake
Coffee and Ginger Cake
Lemon Sponge Cake

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Popular Posts

Pork, Hoisin and Spinach Stir Fry

The aroma of Hoisin sauce is one of those magical ingredients in Chinese cooking. Its distinct salty and sweet taste is one that you either love or hate. If your opinion leans towards the former, there can be no more better match than pork cooked until tender, wrapped in the sticky sauce of hoisin. Today I made a stir fry consisting primarily of those ingredients. Taste-wise it was exquisite, and far healthier than anything you can eat from your local chinese takeaway. Like all stir frys, it was incredibly fast to cook, once my wok is smoky hot. The art, in my humble opinion, of a successful stir fry is to have your ingredients all chopped and ready to go into the wok when required. You simply don't have time to be messing around preparing ingredients once cooking commences. Serves 2 adults and 1 child Cost Per Serving £1.00 300g Pork Fillet, sliced thinly £2.30 1 Red Chilli, deseeded and chopped £0.12 80g Young Leaf Spinach...

Cambodian Marinated Steak

This dish is a darker, more intense cousin to the chinese recipe of black bean sauce with beef. The rump steak only needs to be marinaded for a short time to be infused with the deep flavours of the soy and oyster sauce, with extra saltiness provided from the splash of fish sauce. Underneath all this thick flavour is a constant undercurrent of heat provided by the fresh chilli and ginger. When eating, the interesting (and enjoyable) custom is to spoon a portion of the cooked beef onto a large leaf of crisp, fresh iceberg lettuce, add helpings of crunchy roasted nuts, slices of juicy tomato, crispy raw onion, and eat by rolling the lettuce into a small parcel and dip into the zesty simple lime dip. Cambodian Marinated Steak Time was tight tonight so I hadn't prepared a side dish, but the addition of a simple white rice dish would be ideal to mop up any excess juices from the meat. The beef would, I feel, be complemented at the st...

Sweet and Sour Cambodian Beef Noodles

My Friday night food treat tonight is a trip into the unknown - Cambodian. In my pre-Amateur Chef days, only five or six years ago, I would have baulked at the mere idea of eating a Cambodian dish, never mind attempting to cook one. But today I am an enlightened human being, and this dish is so fast to prepare and cook. Any dinner guest will be impressed with this, especially when you tell them you are making Lort Char, to give it its authentic name !! Please, dear blog reader, give this dish a try and tell me what you think - it is so simple, healthy, and tastes great. I may even choose this as my first YouTube recipe to cook and post on my blog. The trick is to have everything ready to go into the wok when required as you don't stop stirring !! Serves 3 People (or a greedy 2) Total Cost £3.39 Cost Per Individual Serving £1.13 300g Rump Steak, sliced into very thin strips £2.40 Fine Egg Noodle 120g (2 layers) £0.40 150g Baby ...

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