Mina Holland has traversed the globe and condensed it into the 39 cuisines that make up the global foodie scene. With highlights on cultural and historic influences, and two or three key and traditional recipes, take the culinary tour from Europe and the Middle East to Asia, Africa and the Americas – informative and delicious. Highlight: Stock up your pantry with the wonderful items at the end of each section – your kitchen will become a cultural melting pot! Available from Exclusive Books.
Beef and mushroom pie is ideal for a robust family dinner dish. The beef is wonderfully tender and slathered in delicious gravy, perfect with the earthy mushrooms. Golden,…
Cook’s tips: If you do not have cheesecloth, a coffee filter or empty teabags can be used. If the cinnamon sticks are too hard to break by hand, a meat pounder can be used instead. More brandy can be added if desired and additional walnuts can be sprinkled over the top of the sauce for extra crunch.
Pear tart aux fine is a variation on the traditional apple version, and equally as delicious. This tart is open-faced, so it’s even more appealing when the fruit…
Print Recipe Grilled brown mushrooms with Parmesan, spinach and pine nuts By Food And Home Entertaining – Serves: 4 Cooking Time: 20 mins Ingredients 4 large brown mushrooms 500ml (2 cups) baby spinach, finely chopped 250ml (1 cup) Parmesan, freshly grated 60g (½ cup) dry breadcrumbs 125ml (½ cup) pine nuts juice and zest of
Print Recipe Feta and aubergine meatballs Serves: 36 Cooking Time: 30 mins Ingredients 400g aubergines, finely chopped 30ml (2 tbsp) olive oil, plus extra for serving 500g beef mince 80ml fresh flat-leaf parsley, chopped 80ml fresh mint leaves, chopped 2 garlic cloves, crushed 15ml (1 tbsp) lemon rind, finely grated 200g feta, crumbled sea salt
TO DRINK: A subtle, lemony pinot grigio won’t overpower or distract from these fragrant, fruity flavours
Print Recipe Three-cheese Mediterranean chicken in phyllo on tomato compote Serves: 8 Cooking Time: 1 hour Ingredients 2 garlic cloves, crushed 60g feta 60g mozzarella 60g Parmesan, grated 60ml olive oil 3 sheets phyllo pastry, cut into 25cm squares 1kg chicken breasts, cubed 30ml olive oil 100g ready-made pesto fresh thyme or rosemary, to garnish
Print Recipe Chocolate panforte di siena Serves: 2 Cooking Time: 30 mins Ingredients 100g butter 330g honey 350g good-quality dark chocolate, chopped 175g cake flour 5g mixed spice 50g cocoa powder 250g dried apricots, chopped 200g dried figs, chopped 300g flaked almonds 100g pistachio nuts 100g icing sugar, for dusting Instructions 1 Preheat the oven
TO DRINK: Lomond 2008 Estate Syrah