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) honey (*see note below) 1 cup...

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 mayo. Course: Appetizer, Salad Servings: 8 people Ingredients 1/2...

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 with buckwheat and mushrooms cannot...

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 I do most of the...

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 by the diversity of flavour...

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 and why Pakistani cuisine differed...

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 stew), but had a terrible...

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.  I read many blogs and...

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 we decided that we definitely...

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 thai curry paste 800ml coconut...