#15 Ethiopian ~ Spicy Berebere Chicken

This could possibly be one of my most favourite dishes to date. I don’t know why I haven’t used a Berebere spice mix before, but it will now be in my regular cooking repertoire. Berebere spice is one of the main ingredients in Ethiopian and Eritrean cuisines. I have to confess, I didn’t make up…

#14 Greek – Lemon and Mustard Roast Chicken

With the change of season, time to start cooking up those delicious comforting roasts that warm the house and fill the air with such lovely scents. The Greek inspired dish I selected for week 14 of this year was one of Tessa Kiros‘ Known as ‘Ludi’s Chicken‘ from her wonderful book – Falling Cloudberries, this recipe is sure…

#13 Lao ~ Pork Laap Salad

Laap Muu – shut up and get in my belly. This has to be one of my most favourite dishes to whip up on any given week night. This zesty hot meat salad hails from Laos, but many of you may recognise it from your local Thai restaurant menu. Laap (otherwise known as larb, or…

#12 Guatemalan – Traditional Breakfast

Last weekend we had some friends over for brunch to get in on the 52 cuisines for 2017 action. Tim and I love to entertain, so we will definitely be doing this more often. I put together a traditional Guatemalan breakfast, with a few recipes coming from the wonderful World Food Cafe Vegetarian Bible, that…

#10 Malaysian ~ Beef Rendang

In week 10, I found myself cooking up a classic Malaysian dish – Beef Rendang. Rendang actually originated from Sumatra in Indonesia, and has migrated over the centuries to many neighbouring countries, including Malaysia. This recipe is an adaptation of Poh Ling Yeow’s Beef Rendang in the book “Same same but different”. What makes this…