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 to your repertoire. Bon appétit! (Psst…! Looking to try more recipes? Get in here!)
Nadia Shepherd, New Zealand
“I go back to this yummy salad recipe (adapted from Café Leon) time and time again. Whether I prepare it as a healthy midweek dinner for my family or serve it as lunch for my friends, it never fails to impress and always leaves everyone asking for more!”
Superfood Salad (Serves 6)
• 3 salmon fillets, bones removed
• Olive oil
• Salt and pepper
• ½ cup of quinoa
• 1 small head of broccoli, cut into small florets
• 1 cup of blanched fresh or frozen peas
• 1 cucumber cut into chunks
• 1 packet of baby spinach leaves
• 1 punnet of snow pea sprouts
• 1 punnet of alfalfa sprouts
• small handful of flat-leaf parsley, roughly chopped
• small handful of mint, roughly chopped
• 120g of soft goat’s cheese, crumbled
• small handful of toasted seeds (pumpkin, sunflower, sesame etc.)
• ¼ cup mayonnaise
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• salt and pepper to taste
1. Preheat your oven to 180 degrees Celsius. Season salmon in a baking dish with olive oil, salt and pepper. Bake for 15 to 20 minutes. Remove from oven and allow to cool.
2. Put the quinoa in a small pan. Cover with cold water, add a couple of centimetres’ more water, then let it gently simmer until the water has gone – about 15 minutes. Fluff quinoa with a fork, remove from heat and allow to cool.
3. Blanch the broccoli and peas in boiling water, drain and allow to cool.
4. Whizz together the aioli dressing ingredients. Now start building the salad in layers, beginning with a bed of spinach leaves and sprouts. Build it up and incorporate the salmon (use a fork to flake it away in generous chunks from the skin), cucumber, quinoa and broccoli. Lastly add the peas, herbs, goat’s cheese and seeds.
5. Dress with aioli, season with a touch more salt and pepper and serve.
Diana Gale, Singapore
“This recipe was given to me by a friend, and it’s a real winner of a chocolate cake – super-moist and tender. I love baking and cooking, and I share my recipes on my blog.”
Chocolate Sour Cream Bundt Cake (Serves 12-16)
For the cake:
• 1 cup unsalted butter
• cup cocoa powder
• 1 tsp kosher salt
• 1 cup water
• 2 cups plain flour
• 1¾ cups granulated sugar
• 1½ tsp baking soda
• 2 large eggs
• ½ cup sour cream or Greek yogurt
• 1 tsp pure vanilla extract
For the chocolate glaze:
• 120g bittersweet Valrhona 70% chocolate, finely chopped
• 1½ tbsp corn syrup or agave nectar
• ½ cup heavy cream
• 1½ tbsp granulated sugar
1. Position a rack in the centre of the oven and heat it to 180 degrees Celsius. Butter and flour a 10- or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Heat, stirring, until just melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and vanilla extract until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the centre of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and place over medium heat. Stir until the cream is hot and the sugar has dissolved. Pour the hot cream over the chocolate and whisk until smooth.
6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Cake can be kept in the fridge in an air-tight container for up to five days, or frozen for up to three months.
Be Part of The Great Recipe Swap!
If you have a fail-safe recipe you’d like to submit for our next issue, send an email titled Great Recipe Swap to Beate at email@example.com with your recipe, a photo of yourself, and a few words about your dish. If we publish your recipe, you’ll be adding a great cookbook to your bookshelf. This month it’s Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season ($40.50), featuring ingredients with inspiring colours – from fluorescent pink chard to purple kale. In the book, Kimberly Hasselbrink of acclaimed food blog The Year In Food presents recipes like pasta with nettle pesto and blistered snap peas.
Plus! If we publish your recipe, you’ll be adding a great cookbook to your bookshelf. This month it’s Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season ($40.50). Kimberly Hasselbrink from acclaimed blog The Year in Food, presents ingredients with inspiring colours – from fluorescent pink chard to purple kale – and recipes such as pasta with nettle pesto and blistered snap peas.