Monday, January 27, 2014

Belarus - Draniki

It seems a lot of countries have their own versions of these potato pancakes. Belarusian ones use finely grated potato and include no flour for binding. We all love rostis and hash browns so I feel confident we'll enjoy these too!


4 potatoes
1 onion
Salt & pepper
1 egg
Oil for frying
Sour Cream to serve

Grate the potatoes and onion on a fine grater. I suggest doing it into a bowl or something because it's really messy and watery finely grated.

 Next, try and get rid of most of the moisture in the grated potatoes and onion. I tipped out the excess and then pressed them with kitchen paper to soak it up.

 Mix up the grated stuff and add an egg. Season with salt and pepper then mix up well.

 Heat up some oil in a frying pan and add the grated mixture about a tablespoon at a time flattening it to form a pancake shape.

 Fry on either side for a few minutes until browned.

 Serve hot with some sour cream on top

I almost (almost) feel ashamed including this as a recipe because it's sooo easy to make. It's a valid Belarusian recipe though so no one can stop me :D Having the potato finely grated made for a really light, delicate pancake. Everyone enjoyed them, even the kids. They're usually not keen on onion (which is cause for humour in our house since one time Leigh was eating a curry I'd made and complaining there was onion in it. Then scoffed down 2 onion bahjis!!) but didn't even realise they had onion in them. I liked the sour cream on the draniki but JD preferred it on his peas. I also like how easy they are to make so I can see us having them again as a regular potato alternative.

Monday, January 20, 2014

Slovakia - Segedin Goulash

This pork goulash looks great for the cold weather we've been having. It also has sauerkraut in it which both JD and I love :)


4 Pork chops
1/2 jar of Sauerkraut
Small tub of Sour cream
1/2 tsp Caraway seeds
Knob of Butter
1 Onion
1 tsp Paprika
Salt and pepper
1-3 tbls Flour

Chop up the onion.

Saute the onion in the butter.

 Cube up the pork into bite sized pieces and add it to the onion along with 1 tsp of paprika, 1/2 tsp of carraway seeds, salt and pepper.

 Mix well and continue to cook until the pork is done.

 Add sauerkraut and enough water to cover the goulash.

 Cover and simmer for an hour adding water if needed.

 Use 1-3 tablespoons of flour to thicken the goulash.

Add a small pot of sour cream and mix in while it heats through.

 Serve with Steamed Dumplings using this recipe. Mine didn't rise and were a bit dense but we ate some anyway :D

The recipe I used was a bit vague so I felt I was guessing at quantities of everything and it didn't really make enough for four people. Luckily the kids didn't want to try it. The pork was delicious, really tender and full of flavour. We were a bit disappointed that the sauerkraut didn't really add much to it, in fact it had mostly boiled down when it was simmering. The goulash sauce was the best thing and was great mopped up with bread buns. I'd try it again but add more sauerkraut I think.

Sunday, January 12, 2014

Sri Lanka - Kottu Roti & My 100th Post Giveaway

At last! I've finally got to my 100th post on this blog. Almost 4 years later I've completed 100 of the 196 countries. Hopefully it won't take me another 4 years to finish them all.

So to celebrate this rather slow achievement I've decided to run a giveaway so that one of you lovely people can win yourself a hamper of foods from around the world. It's a bit of a trick though because all the food came from my local Morrisons, sorry :D

The hamper includes:

Mexico - Enchilada kit
Lebanon - Falafel mix
Switzerland - Lindt chocolate
Italy - Pappardelle pasta
South Korea - Kancho choco biscuits
UK - Yorkshire tea
Japan - Udon noodles
China - Spicy Beef noodles
Pakistan - Malai dessert mix

and some Phileas Fogg  Louisiana Sweet & Smoky BBQ Bubble Chips

The food comes in a turquoise basket too.

To enter just follow the instructions in the rafflecopter widget below:

a Rafflecopter giveaway

This giveaway is only open to the UK and only if you're over 16. The winner will be selected by the rafflecopter and contacted by me when the giveaway ends.

Good luck all :)

So, back to the usual business of posting up recipes.  Kottu Roti is a Sri Lanken street food that's eaten in the same way we have kebabs after a night out. It can include meat or cheese but this version is the most commonly eaten and has only vegetables.


4 roti
2 carrots
1/2 cup shredded cabbage 
1 onion
2 leeks
2 eggs
1 tsp chopped ginger
1 tsp chopped garlic 
1 tsp of chilli powder 
1 tsp of curry powder
Salt and pepper
1 tbsp oil 

 Chop up about a teaspoon each of ginger and garlic.

 Now prepare all the vegetables. Julienne the carrots.

Shred the cabbage.

Slice the onion and leek then place them in a bowl with the other chopped vegetables.

 Saute the ginger and garlic in a pan with the oil.

 Add the spices and stir well.

 Now add the vegetables and stir into the spice mix. A wok would be better for this but we don't have one!

 Keep stirring and cooking until the vegetables are softened. Remove them from the pan back into the bowl.

 Chop up the roti. This was easily done with some scissors.

 Beat the two eggs.

 With a little more oil add the roti and eggs to the pan and stir until the egg is cooked and stuck to the roti.

 Mix the egg roti with the cooked vegetables, add salt and pepper then serve while still hot.

 I expected that the whole dish would be a bit dry but the roti had stayed quite soft. The spices had made the vegetables a lovely golden colour and extremely tasty. The egg and roti together had a great texture (a bit like partly melted cheese) and gave the dish it's substance. I can see how it's a popular late night food as it's very warming and filling. Yum ^_^


Tuesday, January 7, 2014

Norway - Svinekoteletter

This dish has a very impressive Norwegian name but it's actually a very simple dish of pork chops cooked in cider. JD's quite fond of pork chops so this dish seems like a winner for us to try :)


Pork chops
10oz of cider
1 cup of stock

I love recipes with only a few ingredients!!

 Slice up the onion.

 Saute it in some oil.

 Add the pork chops and continue to saute until they're browned on the outside.

Add the stock and cider.

 Cover and simmer for 30 minutes.

 I uncovered it for the last 5 minutes so the sauce would thicken a bit. I also added some mixed herbs and black pepper.

Another suprisingly tasty dish! The sauce was really delicious. Everyone but Erin really enjoyed it. The cider and onions together made an interesting savoury flavour that I enjoyed very much. thanks Norway for making a dish that's so easy to make and tastes fantastic. Next time I make it I want to do tons more onions as that was my favourite part of it.

Friday, January 3, 2014

Zimbabwe - Sosaties

Sosaties are grilled kebabs usually made up of cubed meat, onion and apricot marinated in a spicy sauce. I used a this recipe but adapted it a bit to fit in with what spices I had in the cupboard (as it uses a lot of different ones!) --->


1 onion
1 tbls coriander seeds, crushed
1 tsp ground cinnamon
1 tbls curry powder
1 tsp mixed spice
3 tbls brown sugar
1 tbls cornflour
1/2 cup white vinegar
1 tbls apricot jam
2 garlic cloves
1/2 cup milk

Dried apricots
Peel and chop the onion then saute it in some oil until it's soft.

Add all the dry ingredients for the marinade and stir well while you continue to cook the onion for a few minutes.

 Add the vinegar and milk (I used yoghurt as we were out of milk) and stir to form a thick sauce.

 Cube the beef and mix into the marinade. Cover and leave for as long as you can to infuse.

Make up the kebabs by alternating beef, shallots, bacon and apricots on a skewer. You can grill the kebabs but I chose to bake them in the oven instead. About 30 minutes on 200C.

 Serve with rice or salad.

The marinade smelled really sweet and vinegary so I was expecting the beef to taste the same. It was surprisingly delicious! I don't usually like apricots but they kind of caramellised on the kebabs and were lovely. The beef was fantastic, spicy, sweet and tender. This would be a great dish for having at a barbecue. The kids didn't try it but JD really enjoyed it ^_^

P.S. The recipe calls for the marinade to be made and applied to the meat a few days before you want to eat it but I just made it earlier the same day.  It was delicious and the beef was tender but I imagine the taste improves the longer you leave it. It's up to you :)
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