Thursday, September 30, 2010

Papua New Guinea - Bully Beef Casserole

I love recipes with only a few ingredients and these are all store cupboard ingredients too, even better. Plus I love corned beef, I know it's not prime meat cuts but it's so tasty!


* Rice

* Can of chopped tomatoes

* Can of corned beef

* Can of cream of coconut

Cook the rice in some boiling water for 10-15 minutes until almost soft.

Put half of the rice in an oven-proof dish or bowl.

Spread half the canned tomatoes over the rice.

Spread half the corned beef over the canned tomatoes.

Now do another layer of each using up all the rice, tomatoes and corned beef.

Now pour the coconut cream over the casserole. (I almost didn't want to do this, I've had bad experiences with adding coconut cream to things. I did it though, just for the sake of the blog!).

Put it in the oven on Gas Mark 6 for 25-30 minutes or until it's well heated through.

Spoon into a bowl and serve.

The smell of the casserole when it came out of the oven was awful, all I could smell was warm coconut and it wasn't very appetitising at all. I bravely tried it though and it was fantastic, really delicious. The coconut cream makes the saltiness of the corned beef more pronounced somehow, I really liked it. Easy to make and ingredients that will keep in the cupboard for ages!

Saturday, September 4, 2010

Bulgaria - Banitsa

I love feta cheese so this pastry dish looks great to me. The Bulgarians eat it for breakfast and on special occasions they sometimes put lucky charms in the pastry.


* 4 eggs
* feta cheese
* 2 tbls olive oil
* 1 box of filo pastry
* butter for greasing/brushing

Place the 4 eggs and olive oil in a bowl. Beat them up together.

Crumble up the feta cheese and add it to the egg mixture. Combine well.

Grease a pan with butter and set aside.

Spread out the filo pastry sheets one at a time. Spread some of the mixture along the length of it and roll up like a sausage.

Starting from the centre of the pan, coil the filo pastry sausages around to make a spiral pattern.

Brush with melted butter and bake at gas Mark 7 for 20-25 minutes until the pastry has browned.

Flip it out onto a plate, cut up into slices and serve with plain yoghurt. I didn't fancy that so I had it on it's own.

It was good. The egg and feta had set nicely in the pastry making it easy to cut up. I was pleased with how impressive the spiral looked after it came out of the oven. It'd be nice served cold in the summer for a picnic or barbecue.

Friday, September 3, 2010

Senegal - Sweet Potato Stew

I'm not going sweet potato crazy, this is just a coincidence! I wanted to try this because it's got aubergine (eggplant) in it and I've never been keen on it's texture. So I'm giving it another go.


* 1 cup of water
* 1 onion
* couple of inches of ginger
* 1 tbls molasses
* 1/4 tsp nutmeg
* 1/2 tsp coriander
* 1/4 tsp cayenne
* 1/4 tsp turmeric
* 1 sweet potato
* 1 aubergine
* 1 carrot
* handful of kale
* 1 cup of frozen peas
* 1 tbls peanut butter

Chop the sweet potato and aubergine into bite size pieces and put in a pan. Add the water, spices, molasses, chopped onion, peas and chopped ginger.

Bring to the boil and then simmer for 10 minutes. Add the cut up carrot and cook for a further 5 minutes.

Add the chopped kale and cook for another 3 minutes.

Add the peanut butter and stir it in well.

Serve in a bowl and enjoy!

I loved it. One of the tastiest dishes I've tried so far. It was soft and spicy and the kale added a nice crunch to it. I was suspicious that everything wouldn't be cooked enough with it having such a short cooking time but it was perfect. I love quick, easy one pot dishes and this is one of the best.

Thursday, September 2, 2010

Chad - Sweet Potato Salad

I love sweet potatoes but I've only ever had them in stews or soups. I'm looking forward to trying them a new way.


* 1 sweet potato
* 1/2 an onion
* lemon juice
* olive oil
* salt and pepper

Boil the sweet potato in it's skin for 20-30 minutes until it's tender.

Allow it to cool and then peel it.

Slice the sweet potato and place in a bowl. Chop the onion and add it to the sweet potato.

Drizzle with lemon juice and olive oil. Season with salt and pepper. Then serve!

It was so delicious. The smoothness of the sweet potato was really nice with the crunchy onion. The lemon juice and oil made a lovely dressing. Simple to make and very tasty. Win!
//this is the code for the pinterest button images, up until the closing script tag