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COOK THE WORLD

COOK the WORLD Week 9 – Russia – 10 Layer Honey Cake

INGREDIENTS FOR THE BURNT HONEY: 3/4 cup (9oz/ 255g) honey 1/4 cup (2oz/ 57g) water FOR THE CAKE LAYERS: 1/4 cup Burnt Honey (from recipe below) 3/4 cup (9oz/ 255g)...

COOK the WORLD Week 9 – Russia – Olivier Salad

OLIVIER SALAD The original version of Olivier Salad was created by Lucien Olivier in the 1860s. It consists of diced potatoes, vegetables, eggs, chicken and...

COOK the WORLD Week 9 – Russia – Koulebiaka

Russian Koulebiaka In Old Russia koulebiaka was welcomed by all ranges of people. Most popular koulebiaka version was made with fish backs, but lenten recipes...

HERE to THERE and In Between – Week 8 – JAPAN

My husband LOVES ramen. I cannot stress this enough. He also loves to cook, but tends to choose really intricate recipes, which is why...

HERE to THERE and In Between – Week 7 – SEYCHELLES

Between my extensive travels and time spent in the Caribbean, I thought I was pretty well-versed in Island fare. I was absolutely blown away...

HERE to THERE and In Between – Week 6 – PAKISTAN

This week was another one that I very much looked forward to researching and cooking. My first endeavor was to try to understand how...

HERE to THERE and In Between – Week 4 – Brazil

Cook the World Week 4 Brazil This week's culinary experience was Brazil. I originally planned to make a traditional Feijoada (Black bean and savory meat...

HERE to THERE and In Between -Week 2 – Indonesia

This was a very interesting week for me - I have to admit that I knew very little about Indonesia before beginning my research. ...

HERE to THERE and In Between – Week 1 – India

Dad had the first week of cooking of the year - China.  We talked a little bit about it while he was preparing, and...

COOK the WORLD – Seychelles – Coconut Curry

INGREGIENTS 600 grams Shrimp 1 tbsp vegetable oil 1 tbsp ginger  & garlic paste 5-6 tbsp red curry paste (See Below) or use red...

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