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!
Lizzete Aranda-Michaud, Mexico
“I like to cook traditional Mexican food. My mother taught me how to cook when I was young and now I enjoy cooking for my husband. We especially love spicy food.”
“This dish reminds me of when my mother would cook for us. Our friends also really enjoy trying traditional Mexican cuisine, and this is a favourite as it is very tasty and easy to prepare.”
Rajas de Chile Poblano con Pollo
- 5 fresh or canned poblano peppers, peeled and seeded
- 4 boneless, skinless chicken breasts
- 4 tablespoons canola oil
- 1 medium white onion, thinly sliced
- 1 cup fresh or frozen corn kernels
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- ¼ cup Mexican crema (or part sour cream, part crème fraîche)
- 1½ teaspoons powdered chicken stock
- Pepper and salt
- Boil chicken. When cooked, allow to cool and then shred.
- Char the poblano peppers directly over a gas flame on the stove or under the grill until blackened on all sides. Enclose in a plastic bag and allow to rest for ten minutes, then remove the skin and seeds. Cut the peppers into half-inch strips.
- Heat the oil in a skillet, add the onion and cook for about five minutes until softened. Add the mushrooms and cook for three minutes. Then add the corn, peppers and shredded chicken and cook for another five minutes until the corn is tender.
- Add the heavy cream and Mexican crema and cook for about eight minutes until just bubbling. Season with salt and pepper.
- Transfer to a serving dish and serve with rice or tacos.
Anjali Gupta, India
“I am quite a foodie and constantly on the lookout for new recipes to try, so I am really excited about this Great Recipe Swap feature! I like to cook food that is as authentic as possible.”
“I am a professional chocolatier and currently run a home-based chocolaterie – Anjalichocolat. I find that when you entertain, nothing impresses more than chocolate truffles served after dessert!”
Classic Dark Chocolate Truffles
Makes around 20 small truffles
- 150g best quality dark chocolate (preferably 60% to 70% couverture)
- 120g whipping cream
- 1 tablespoon unsalted butter, at room temperature
- 200g dark chocolate for coating (any leftover chocolate can be stored in an airtight container for the next time)
- Cocoa powder, for coating
- Break the chocolate into small pieces and place in a mixing bowl.
- Heat the cream in a small pot till hot, but not boiling.
- Slowly, pour the cream over the chocolate, allowing the chocolate to melt, then mix slowly with a wooden spoon.
- When the mixture has completely emulsified, add the softened butter and mix again.
- Pour the mixture into a shallow dish and leave to cool in the refrigerator until firm but pliable, around 30 minutes.
- Then, using a teaspoon, scoop balls of the chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles for 10 minutes.
- Gently melt 200g chocolate over a double boiler. Dip each truffle into the melted chocolate with a fork, then drop into a bowl of cocoa powder to coat before transferring to another baking tray lined with parchment paper. Refrigerate until set, up to 24 hours. Store in an airtight container and eat within 10 days.
Tip: When making chocolate, make sure that all your equipment is very clean and odour-free – chocolate absorbs odours very easily.
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!