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!
Kylie Hawker, Australia
“As I live on my own, work long hours and travel regularly, I like to have ready-to-eat homemade food in my fridge or freezer. I tend to stock up on fresh fruit and vegetables at Tiong Bahru wet market on the weekend, so I can prepare two to three recipes for the week ahead.”
Chicken and Sweet Corn Soup
“This is a recipe that I make regularly – it is perfect for a lazy Sunday afternoon as it’s very quick to make, freezes well and is also relatively healthy. It is suitable for the whole family (for younger kids you can tone down the ginger and chilli), plus it’s great to have in the fridge at the start of the week for work lunches.”
• 50g butter
• 2 leeks, finely chopped
• 2cm piece fresh ginger, finely chopped
• 2 corn cobs, kernels removed
• 1 litre good quality chicken stock
• 500g chicken breast fillets
• 1 x 400g can creamed corn
• Salt and pepper to taste
• Fresh coriander and chilli to serve
1. Melt butter in a large saucepan, sauté leeks and ginger until translucent.
2. Add corn kernels and chicken stock, bring to the boil.
3. Add chicken breast fillets, reduce heat to a simmer and cook chicken for 7 to 8 minutes (or until cooked through).
4. Remove chicken from the saucepan, shred into fine pieces.
5. Add shredded chicken, creamed corn, salt and pepper to the saucepan and warm through. Serve garnished with coriander and chilli.
Optional: Whisk two egg whites and stir through prior to serving; however, this step is not recommended if you intend to freeze the soup.
Parul Srivastava, India
“I am a nutrition-savvy foodie, and baking is my passion. I run a little home-bakery called Fireplace that focuses on baking breads using organic, preservative-free ingredients. I also teach the basics of bread-making.”
Almost Flourless Chocolate Cake
“As there is only a minute amount of flour in this cake, don’t expect it to rise like a sponge cake. It is dense, moist and delicious. The intense cocoa flavour really comes through, since it’s not overpowered by sugar. For me, it hits the spot – rich, not too sweet, very chocolaty and absolutely satisfying, especially when eaten warm. It’s great on its own, but if you’d like to dress it up, serve with cream and top with berries.”
• 1 bar of Lindt 70% cocoa chocolate (100g)
• 100g butter (unsalted or salted)
• 30g caster sugar (or molasses, honey or brown sugar)
• A few drops of vanilla essence
• 3 eggs (preferably free-range)
• 7g self-raising flour (can be omitted to make recipe gluten-free)
1. Preheat the oven to 200ºC.
2. Grease and flour a small baking tin.
3. In a double boiler, slowly melt the butter and chocolate, stirring frequently.
4. Remove from the heat and add the sugar. Mix well.
5. Remove the bowl from the double boiler, add a few drops of vanilla essence and set aside.
6. In a separate bowl, beat the eggs well.
7. Add the eggs slowly to the butter-chocolate mixture, beating all the while.
8. Add the flour, if using, and stir very slightly.
9. Pour the batter into the prepared baking tin and bake immediately for approximately 20 minutes.
Be part of The Great Recipe Swap!
If you have a fail-safe recipe you’d like to submit for our next issue, please send the recipe, a photo of yourself, and a few words about your cooking style and the dish itself to firstname.lastname@example.org. Thanks, Chef!
If we publish your recipe in our magazine, you’ll be adding a great cookbook or food-related book to your bookshelf. This month it’s The Book of Steak.