Most of us have our go-to recipes, be it for a mid-week lunch, a dinner party pleaser or a sumptuous cake that Nigella Lawson would be proud of. In case you’re stuck in a food rut, however, here are some of our readers’ fail-safe recipes from around the world to add your repertoire. Bon appétit!
Hot smoked kedgeree
Charlotte Wright, British: “I love hot smoked salmon and it makes for a quick and easy kedgeree. Traditionally served for breakfast, we prefer it as a light, tasty supper.”
- 1 mug uncooked rice
- 3 eggs
- 1 onion, chopped
- 1 tablespoon curry paste (or to taste)
- 200g hot smoked salmon, flaked
- 1 lemon
- Fresh coriander, chopped
- Butter for frying
- Cook the rice and hard-boil the eggs, then leave both to cool. Once eggs are cold, peel and quarter.
- Heat a generous slice of butter in a wok and once bubbling gently fry the onions until soft. Stir in the curry paste and cook for a further two minutes.
- Turn up the heat and add the rice, tossing until it is coated in the curry paste. Once the rice is heated throughout, stir in the salmon and the eggs and pour over the juice of half a lemon. Cook for a further two minutes until piping hot.
- Sprinkle generously with coriander and serve with a slice of lemon.
Pandan chiffon cake
Elodie Bellegarde (French) and Denise Hung (Malaysian): “We’re writing a cookbook together: Nourish, A cookbook of food stories and mood recipes (out April 2014). It explores the intricate correlation between our moods, our emotions and food. This recipe from the book is the culinary representation of ‘nostalgia’ – reminiscent of old times and traditional ingredients.”
Makes 10 slices
- 125ml pandan juice (from 150g pandan leaves)
- 3-4 tablespoons water
- 60ml coconut cream
- 125ml vegetable oil
- 2 teaspoons pandan extract
- 1 teaspoon vanilla extract
- 160 grams cake flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 5 eggs, separated
- 180g fine caster sugar, separated in two bowls
- ½ teaspoon cream of tartar
- Preheat oven to 175 degrees Celsius.
- To make the pandan juice, chop the pandan leaves then blitz until fine in a food processor. Add 3 to 4 tablespoons water, leave for 10 minutes, then strain the juice.
- Mix the pandan juice, pandan extract, coconut cream and vegetable oil.
- In another bowl, whisk together egg yolks and 90 grams of the sugar, then add to the pandan mix.
- In a separate bowl, sift together the cake flour, baking powder and baking soda.
- Gently whisk this dry mixture into the egg mixture and set aside.
- Whip the egg whites with the cream of tartar and remaining sugar until it forms soft peaks.
- With a spatula, fold a third of the whites into the cake mixture; continue folding by scraping the sides down until evenly mixed. Repeat until all the egg white has been incorporated.
- Pour the batter into a 9-inch (23cm) chiffon cake tin and bake for 25 minutes.
- Once done, let the cake sit for at least an hour and a half before removing from the tin. Enjoy!
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