Recipes Index

Recipes by Origin

It is often difficult to establish with certainty where a certain dish has originated, especially where shared geography and culture determine the ways we eat and cook. Therefore, the list below represents my best guess at where a dish originates from. Please forgive me if I make mistakes along the way. They are entirely unintentional.

You may notice that not all recipes are featured here. This is because I don’t know the origin of some of them. If you do, please let me know!

 

V - vegetarian, or can be adapted to become vegetarian

(For Vegan and Gluten-free recipes, please see categories list)

 

Croatia

Ajvar – red pepper and aubergine relish  V

Asparagus with eggs   OR   Sparoge s jajima    V

Dalmatian chard with garlic and olive oil    OR     Blitva s maslinovim uljem i lukom   V

 Dalmatian fish soup   OR    Dalmatinska riblja juha (i riba leso)

 Croatian Roast Lamb on the Spit

Cuttlefish risotto (Crni rizot, ili rizot od sipa)

Festive food from Dalmatia: Fritule (Aromatic fried dough balls)   V

Green Bean and Egg Salad  V

Istrian Frittata    OR    Istarska fritaja

Liver in Onion and White Wine Sauce (Jetrica u sugu od bijelog vina)

Mum’s Fruitcake  (Mamin vocni kolac)  V

My mum’s tomato sauce  OR Mamin sug od pomidora   V

Orahnjaca (Walnut Roll) V

Stuffed Peppers   OR  Punjene paprike

Stuffing for the Croatian Roast Lamb on the Spit

Venison Stew Hunter’s Style (Srnetina na lovacki)

 

France

Lemon Tart   V

 

Great Britain

Beef and ale pie

Date and nut loaf   V

Gravy

Melting Chocolate Puddings with Cherry Brandy   V

Rhubarb Crumble   V

Roast chicken with tarragon rub

Roast lamb with rosemary

Smoked Haddock and Potato Bake

 

India

Aalu Tomato Rasedaar In Panchforan (Bihari Tomato Aloo)   V

A simple courgette curry  V

Bengali red dal V 

Chana masala  V

Chana masala from scratch    V

Coconut Chicken Masala

Coconut Lamb Curry

Gujarati aloo   V

Hariyalli Chicken

Hyderabadi Coriander and Mint Chutney    V

Hyderabadi Murgh/Gosht Timatar (Hyderabadi Chicken/Lamb with Tomatoes) 

Indian  Aubergine Pate – Baigan Bhartha     V

Kat’s Chicken Curry

Kale Aloo V

Kerala-style Vegetable and Coconut Curry V

Minty Dal – two ways     V

Murgh Masala (Chicken in Onion Tomato Gravy)

Panch Phoron    V

Pepper Chicken

Punjabi green lentils dhal with deep brown onions and garam masala    V

Rajasthani Laal Maas (Red Lamb Curry)

Rajma (Red Kidney Bean Curry)   V

Tarka Dhal      V

  

Italy

Nigella’s Penne alla vodka   V

Parmigiana (aubergine, tomato and mozzarella bake)     V

Smoked Salmon and Lemon Thyme Spaghetti

  

Myanmar

Burmese Chicken Curry (See-Pyan) 

 

Nigeria

Nigerian Red Kidney Bean Stew with a Peanut Sauce – Itiakiet Stew     V

  

Persian/Iranian

Persian feast in my kitchen: Intro (Introduction)

Persian feast in my kitchen: the first courses

Persian feast in my kitchen: the mains

 Persian baklava: the sweet end to our feast

 

Romania

Mitiei (Spiced beef sausages)

  

Spain

Catalan Chickpeas with Tomatoes and Almonds  V

  

Sri Lanka

The aroma of curry leaves. Sri Lankan cooking (Introduction)

Sri Lankan coconut dhal  V

Sri Lankan Fish Curry (Meen Kulambu)

Sri Lankan Fish Cutlets

Sri Lankan Ginger Tea

Sri Lankan Pineapple Curry  V

Sri Lankan Spices  V

Varar – Cabbage and leek with coconut  V

 

 

USA

Chili con carne