Durban Chicken Curry from South Africa

Durban curry is different to any curry you would get in India.  It's red in colour and the different spices give it a complexity of flavour that will have you jumping up for seconds.  When the British owned South Africa, they brought in thousands of labourers from India in the late 1880's to early 1900's to work on their sugar cane plantations.  Food was not plentiful, so the new immigrants had to adapt their traditional curries to the ingredients they could source locally.  Traditionally, Durban curry is very hot.  However, many are unable to cope with the heat.  This recipe is for a medium curry that might just make your nose run a little while eating it.  Increase the chili powder or add fresh red chilies if you are brave enough to make it hotter!

1 kg chicken pieces
2 tablespoons cooking oil
1 tablespoon garam masala
1 tablespoon curry powder
1 can chopped tomatoes
2 onions finely chopped
1 small bunch coriander finely chopped
2 cups water
4 potatoes peeled and cut into quarters
1 teaspoon ginger finely chopped
2 cloves garlic finely chopped
1 tablespoon tomato puree
1 teaspoon ground cinnamon
1 teaspoon ground fennel
1 teaspoon ground cumin
1 teaspoon chili powder
Cornflour for thickening if needed
salt and pepper to taste
Optional to add in a cup of frozen peas or frozen mixed vegetables
Put the oil in a large pot and saute the onion, garlic and ginger on a low heat.  Add in the dry ingredients (spices and masala).  If it starts to catch on the bottom of the pot, add in a little of the water so that you make a paste.  Increase the heat and add the chicken pieces and allow them to cook a little so that the chicken starts to change colour.  Pour in the rest of the water.  Cover the pot and let the chicken curry cook on a medium heat for ten minutes.  Add the potatoes, chopped tomatoes and tomato puree.  Add salt and pepper according to taste.  If you want to add in the frozen vegetables, now would be the time to do so.  Reduce the heat a little and allow to simmer for 20 minutes.
Serve on a bed of rice or if you want to do something different and very traditionally Durban - you can make a Bunny Chow.  Garnish with the chopped coriander.
Serves 4-6 people

To make a Bunny Chow you will need a fresh loaf of unsliced bread.  Divide the loaf of bread into 3-4 large chunks.  Using a sharp knife, hollow out each chunk leaving a thick wall around the sides and the bottom.  Spoon the curry into the hollowed out chunk of bread.  Place the bread you removed from the inside on top of the Bunny Chow as a lid.  Eat with your fingers.
Cindy Vine is the author of Not Telling, Hush Baby and Defective.  Her books are available in both Kindle and Paperback format on Amazon.com.

Aprikosenkuchen (Apricot Cake) from Germany

This is a very popular German cake which is incredibly easy to make. I first had it on a stopover in Frankfurt, and as apricots are one of my favourite fruits, I always wanted to try and make it. You can use fresh apricots or canned apricots.  Whichever is easiest to lay your hands on.  This cake does resemble a cobbler.  So if you are asked to quickly produce a cake, this cake is the answer!





10 tablespoons of soft butter or margarine
1 cup white sugar
1 teaspoon vanilla extract or 1 vanilla pod
3 eggs
1 tablespoon lemon juice or the zest of a lemon
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk or buttermilk if you can get it
1 can apricot halves or about 10 apricots halved and pitted

Preheat the oven at 175 degrees Celsius.  Grease a medium cake tin.  In a mixing bowl, cream the butter with the sugar an vanilla.  Add in the eggs, beating well after each egg.  Add in the lemon juice/zest.  Add in all the dry ingredients and mix well.  Add in the milk/buttermilk and mix to a smooth batter.  Spoon the batter into the cake tin and smooth it down.  Place the apricot halves, cut side down, on top of the batter.  If you are using fresh apricots, you might want to sprinkle a little sugar on the top of the apricot halves.  If you are using canned apricots, they will be sweet enough.  Place in the middle of the oven and bake for 30-40 minutes, depending on the size of your cake tin.  Serve with fresh whipped cream or just enjoy on its own.
Cindy Vine currently lives in Norway and is the author of Hush Baby, Not Telling and Defective.  All of her books are available on Amazon.com in both paperback and kindle format.

Poached Salmon from Alaska

It is said that the best salmon comes from Alaska.  Alaskan salmon has a firmer texture and richer colour than salmon raised on a fish farm.  Something about the still-pristine icy waters of the North Pacific.  An added bonus is that eating salmon is reported to be good for your health.  You don't have to settle for only smoked salmon.  You can grill, bake, poach or fry it.  It is only when I lived in Kyiv that I started buying fresh salmon to cook.  Probably because fresh salmon was more readily available there than my home town of Cape Town.
4 salmon fillets or steaks
2 tablespoons butter
2 tablespoons Cajun spice
2 garlic cloves finely chopped
1/2 cup vermouth
1 onion finely chopped
1 teaspoon lemon juice
1/2 teaspoon black pepper
1/2 teaspoon salt
Melt the butter in a large frying pan that has a lid.  Add in the Cajun spice, garlic and onion.  Saute for 2 minutes until the onions are soft.  Add in the vermouth and cook for a further 3 minutes, making sure you stir constantly.  Pour in the water.  Place the salmon fillets skin-side down on the pan.  Sprinkle the salmon with the black pepper and the salt.  Put the lid on the frying pan.  Let the salmon simmer for 8-10 minutes depending on the thickness of the fillets.  When you touch it with a fork and it flakes it is done.  Dribble some lemon juice on each piece of salmon and serve with a salad.
Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.

Rabbit Liver Pate from France

Rabbit liver pate is rich, smooth and extremely luxurious.  It's not easily available, but if you see it buy it.  It doesn't have the conventional liver taste.  The flavour is quite delicate and much sweeter than chicken, goose or duck liver.  If you can't find rabbit liver then you can substitute it with chicken, duck or goose liver.

250g rabbit liver
2 tablespoons butter
1 onion finely sliced
1 garlic clove finely chopped
3 tablespoons port
1/2 teaspoon salt
1/2 teaspoon black pepper
Melt the butter in a pan.  Saute the onion and garlic.  Sprinkle salt on both sides of the liver.  Add the rabbit liver to the pan and let it sear for a minute on each side.  Remove the liver and set aside.  Add in the port and let it simmer for about 2 minutes.  Remove from heat.  Put the liver and pan contents into a small bowl and use a stick blender to turn it into a smooth paste.  If you are wanting a coarser pate then reduce the amount of pulses of the blender.  Alternatively you can chop it all finely by hand.  Add the pepper and mix it all together.  Serve on toast or with crackers.  Serves 4-6 people.
Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.

Sopa de Ajo from Cuba

This soup is strong-tasting and quite rich but extremely delicious.  However it is not recommended if you are planning a romantic evening, unless your partner consumes the same amount of soup as you.  It is definitely something you can knock up quite quickly after a hectic day at work.  This is the Cuban version of a peasant-style Spanish soup.  The Cubans reckon this soup cures all head colds.

8 cloves garlic finely chopped

1 onion finely sliced

½ cup butter

2 stock cubes (Chicken or vegetable)

5 cups water

1 cup cream

1 teaspoon salt

1 teaspoon pepper

½ teaspoon paprika

4-6 slices bread

4-6 eggs

Melt the butter in a pot and sauté the garlic and onion until soft but not brown.  Remove from the pot and set it aside for the time being.  Fry the bread slices in the pot.  Put them aside.  Pour the water into the pot.  Add the stock cubes, salt, pepper and paprika.  Bring to the boil.  Add in the garlic and onion you set aside earlier.  Reduce the heat and allow to simmer for 30 minutes.  Add the cream and stir it in and let it simmer for another 10 minutes.  The egg part of this dish can be done in different ways or omitted if you don’t eat eggs.  You can poach the eggs in the simmering soup for 2-3 minutes or you can opt for the more traditional Cuban method.  The traditional method is to put a slice of fried bread on the bottom of each individual soup bowl and break a raw egg over the bread (or croutons if you prefer.)  Pour the hot soup over the raw egg and let it stand covered for about 3 minutes until the egg is cooked.

If you are poaching the eggs in the big pot, then put your bread slices or croutons on the bottom of the soup bowl, add the soup and carefully place a poached egg on the top.
Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.

Country Vegetable Soup from England

When I go into a fruit and veg market I always get completely carried away and buy far too much for my family’s consumption.  There is just something about seeing so many colours and varieties that I can’t resist and I find myself going somewhat overboard.  By the end of the week I have to use up the fresh produce to avoid wasting money and throwing it away.  A wholesome Country Vegetable Soup is the answer.  You can put any vegetable in it.  Literally.  And it will taste good.  This is perfect for cooking in a slow cooker.  Put it in the morning before you leave for work and it will be ready for dinner.

1 onion finely chopped

½ cup chopped celery

1 capsicum finely chopped

1 cup chopped spinach or kale

2 large potatoes peeled and diced

1 large sweet potato peeled and diced

2 garlic cloves finely chopped

3 tablespoons butter or olive oil

1 vegetable or chicken stock cube

4 cups water

2 teaspoons Soy sauce

1 teaspoon paprika

½ teaspoon salt

1 teaspoon black pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 bay leaf

½ teaspoon cumin

Melt the butter in a pot or slow cooker.  Add the garlic, onions, potatoes and sweet potatoes and sauté until the onions are soft.  Add the celery, spinach and capsicum and mix together.  Pour in the water, add the stock cube and all the seasonings.  Put the lid on and you can let it simmer in the slow cooker for 7-9 hours.  However if you are cooking this on the oven top, let it simmer for 2-3 hours.  If you are wanting a smooth soup, then you can give it a few pulses with your stick blender.  Serve with warm bread rolls.

Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.

Okonomiyaki from Japan

When I worked in a Language School we used to have quite a lot of Japanese students.  Once a month on a Friday I would have a cooking conversation class.  Students had to show the class how to make a traditional dish from their home country, talking us all through the steps.  A great way to practice speaking in English, and an even better way to feed us on Food Friday!  Without fail one of the Japanese students would make Okonomiyaki and it became a class favourite.  Basically Okonomiyaki is a kind of thick pancake, sometimes even called a japanese pizza.  There are different ways of making Okonomiyaki, depending on which part of Japan you are in.  In fact Okonomiyaki is Japanese for 'grilled as you like it' so whatever you include in it is really up to you.  You can make it seafood, vegetarian or full of meat.  I chose to make one with cooked beef mince,

Mince Filling:
2 tablespoons cooking oil
1 cup beef mince (you can use chicken or pork)
1 chili finely chopped (optional)
1 tablespoon soy sauce
salt and pepper to taste
Pancake:
2 cups shredded cabbage
1 onion finely chopped
1 garlic clove finely chopped
1 thumb-sized piece of ginger finely chopped
1 teaspoon chopped coriander
1 cup flour
2 eggs
mayonnaise and BBQ sauce for garnishing
Cook the mince and set aside to cool.  In a large bowl combine the cabbage, onion, garlic, ginger, coriander and flour.  Use your fingers to toss it all together so that everything is covered by the flour.  Add the eggs and whisk together until you have a thick batter.  Fold in the cooked mince and any other fillings you are choosing to use.  Use the mince filling saucepan to cook the pancake.  Heat the saucepan and empty out the cabbage pancake mixture into the pan.  Use a spatula to flatten down the top, pressing down quite hard.  Then push the edges back a little towards the centre so that you make a round thick pancake.  Cover with a lid and cook on medium heat for 5-7 minutes until the bottom is brown.  Turn over the Okonomiyaki and press it down firmly with the spatula.  Let it cook for 5-7 minutes until brown.  Remember to cover the pan with a lid.  If you struggle to flip it over with the spatuala, what I do is slide it off the pan onto a plate.  Put another plate on top, turn it over and slide it back into the pan.  When it is cooked, slide it onto a plate.  Liberally drizzle BBQ sauce and mayonnaise on the top.  For an added garnish crumble some dried seaweed (nori) on the top.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U@ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Cape Brandy Pudding from South Africa

Cape Brandy Pudding is another South African classic and will be found on the menu in many fine dining restaurants in South Africa.  It is also called Tipsy Tart for obvious reasons.  Although you would think something this delicious must be difficult to make, it's surprisingly  easy to make and is always a winner when served to guests.  You can add in a cup of chopped walnuts or pecan nuts to the batter.  However as I am not a nut person (my Granny said if you swallowed a pip you get a tree growing inside you) I tend to leave them out.

10 dates pitted and roughly chopped
1 cup boiling water
1 teaspoon bicarbonate of soda
120g butter
1 cup sugar
1 egg
1  cup flour
1 teaspoon baking powder
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
zest of 1 orange

Syrup:
1/2 cup water
1/2 cup sugar
3/4 cup brandy
2 tablespoons butter
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
Put the dates in a small bowl and pour the boiling water over them.  Add in the bicarb and set aside and allow to cool.  Preheat the oven to 180 degrees Celsius.  In another bowl cream the butter and sugar.  Add in the egg and mix well to make a smooth mixture.  Fold in the flour, baking powder, salt, cinnamon and ginger.  Add in the chopped dates and orange zest.  Grease a pie dish and pour in the batter.  Bake for 30 minutes until the pudding is firm to the touch.  While the pudding is cooking, prepare the syrup.  Melt the butter in a saucepan and add the sugar and water.  Stir until the sugar dissolves.  Add in the cinnamon and boil for a minute and then take off the heat.  Pour in the brandy and vanilla essence and allow to infuse while the pudding finishes baking.  For a darker colour use brown sugar throughout the recipe instead of white sugar.  As soon as the pudding comes out of the oven pour the syrup over it.  Serve hot or cold with custard, cream or ice-cream.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U@ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Stuffed Cabbage Rolls from Eastern Europe

My Aunty Joy used to regularly make stuffed cabbage rolls.  Having a cabbage in the fridge that had to be used and some mince, I decided to give it a go.  I researched stuffed cabbage rolls and discovered that every Eastern European country has their version of stuffed cabbage rolls.  So in this recipe, I have just given the origin as Eastern Europe so as not to offend any country who might feel particularly drawn to claim stuffed cabbage rolls as their own.  In Slovakia they are called Halupki.  In Hungary Toltott Kaposzta.  In Croatia and Serbia Sarma.  In Poland Golabki.  Ashkenazi Jews call it Holishkes.  Ukrainians Holubtsi.  Romania Sarmale.  Lithuania Balandeliai.  Russia Golubtsi.  You get the picture.  I cooked the rice separately as I wanted it to soak up the lovely tomato sauce, but traditionally the rice is added to the mince filling.  Regardless of exactly where this comes from, it is a very cheap dinner to make.

Cabbage rolls:
1 cabbage
2 cloves garlic finely chopped
1 onion finely chopped
500g mince (any meat will do veal, pork, beef, chicken, lamb etc)
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 cup uncooked rice (optional)
3 tablespoons olive oil
Tomato Sauce:
1 1/2 cups white wine
2 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon chopped coriander
1 onion finely sliced
2 cloves garlic finely chopped
6 tablespoons tomato puree
Preheat the oven to 180 degrees Celsius.  Dribble the olive oil over the bottom of a baking pan.  In a bowl prepare your mince filling.  Add the mince, onion, garlic, seasonings and uncooked rice if you are using it in the mince filling.  Set that aside and prepare the cabbage leaves.  Boil some water.  Pull the leaves off the cabbage and place the leaves in a large bowl.  Pour the boiling water over the cabbage leaves and leave them in the boiling water while you make the tomato sauce.  That will soften the leaves to make them easy to roll.  Put all the ingredients for the tomato sauce in a pot and allow to simmer while you form the cabbage rolls.  When the leaves have softened and are cool enough to handle, lift them out of the water.  Place some of the mince mixture on each cabbage leaf.  Fashion the mince mixture into a sausage-shape.  Roll the cabbage leaf away from you to encase the mince sausage.   Tuck in the sides and continue to roll the leaf so that you have a neat little roll.  Place the cabbage roll in the oiled baking pan.  Repeat until you have used up all the mince mixture and cabbage leaves.  You can add in some par-cooked potatoes and carrots if you wish.  Take the tomato sauce off the heat and pour it over the cabbage rolls.  Bake the cabbage rolls in the tomato sauce for about 45 minutes.  Depending on whether you have included the rice in the mince mixture or the potatoes with the cabbage rolls, serve the cabbage rolls and tomato sauce with rice or mashed potatoes.
Cindy Vine is a South African author and teacher working in Ukraine.  She is the author of The Case of Billy B, Not Telling, Defective, CU@8 and Hush Baby.  All her books are available on Amazon in both Kindle and print format.  http://cindyvine.com

Beef Stroganoff from Russia

Nobody is a hundred percent sure who invented this dish, but what we do know is that it came out of Russia in the 1800's and spread all over the world.  There are many variations of Beef Stroganoff. Some people leave out the wine, others leave out the mushrooms but nobody leaves out the sour cream.  I happen to like it with wine and mushrooms.  This is simple to make and best served with pasta, although you can serve it with rice.

4 tablespoons butter
1 kg beef cut into thin strips
1 onion finely sliced
2 cloves garlic finally chopped
4 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon English mustard
1/2 cup white wine
1 cup water
1 beef stock cube
1 punnet button mushrooms thinly sliced
1/2 cup sour cream
Melt the butter in a pot and add the beef strips.  Brown the beef strips and add in the onions and garlic.  Let it all saute for about 3-5 minutes.  Stir in the flour, salt and black pepper and make sure that the beef strips are evenly coated with the flour.  Add the sliced mushrooms and the English mustard.  Pour in the water and drop in the stock cube.  Stir well and reduce the heat and allow to simmer for about 10 minutes.  Add the white wine and simmer for a further 20 minutes until the beef strips are tender and the sauce has thickened.  Stir in the sour cream and let it simmer for another minute or two before serving.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U@ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Carbonada Criolla from Argentina

Growing up, we used to eat stew a couple of times a week.  As a struggling single mother, stew was a staple for us.  A way to feed a family using cheaper cuts of meat.  So always on the lookout to make stew a little different, this beef stew from Argentina is definitely unusual but decidedly delicious.  Because of the dried fruit and sweet potatoes the stew is sweeter than the conventional stew.  But when you are looking for something hearty and warming on a chilly evening, Carbonada Criolla is ideal.  Serve with cornbread and a salad or brown rice.  Perfect for cooking in a slow cooker.

1 large onion roughly chopped
2 cloves of garlic finely chopped
1 green pepper finely sliced
3 tablespoons olive oil
1 kg stewing beef cut into chunks
1 can peeled and chopped tomatoes
2 cups water

1 beef stock cube
3 sweet potatoes peeled and cubed
2 white potatoes peeled and cubed
2 tablespoons sugar
1 butternut squash, peeled and cubed

1/2 cup dried apricots roughly chopped

1/2 cup raisins
1 cup frozen corn
1 teaspoon salt 

1 teaspoon black pepper

chopped coriander leaves for garnishing

This is quite a bulky stew so you will need to use a large pot or your slow cooker.  Sauté the onions, green pepper, and garlic in the olive oil until golden and soft.  Add the beef chunks and lightly brown the meat.  Add the can of tomatoes, beef stock cube, water, potatoes, sugar, butternut, and dried fruit, and allow to simmer for about an hour.  Add the salt and pepper and a little more water if the stew is too thick.
Let it simmer for another 45 minutes until the beef cubes break apart when you touch them with a fork.  Stir in the frozen corn, and simmer for 5 minutes more.  Alternatively, put the ingredients in your slow cooker on low heat in the morning before leaving for work, and it will be perfect when you get home later in the day.
Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8. All her books are available on Amazon in both kindle and paperback formats. Cindy is currently working on a recipe book.

Pear Clafouti from France

With pears in the fridge needing to be eaten, I researched different recipes which used pears as their core ingredient.  Eventually I was attracted to a clafouti which is supposed to be the national dessert of France.  Granted it is usually made with black cherries.  This recipe is unbelievably easy to make.  I was actually shocked that something so delicious could be so simple.  I served it with a thin pouring custard, but it could just as easily be served with whipped cream or ice-cream.

3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 cups milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla essence
4 pears peeled, cored and sliced
Preheat the oven to 190 degrees Celsius.  Grease a pie dish.  Lay the pear slices on the bottom of the pie dish.  In a mixing bowl mix together the remaining ingredients to form a thin batter.  Pour the batter over the pear slices.  Pop the pie dish into the hot oven and bake for 40 minutes until the batter has set and is golden brown.  Serve hot with pouring custard, cream or ice-cream and be prepared for your dinner guests to be wowed.  They will not believe how something with such a grand sounding name could be so quick and easy this was to make.
Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.

N'dizi Na Kasted from Zanzibar

N'dizi is the Kiswahili word for bananas. Zanzibar is an island off the coast of Tanzania, famous for its spices. When you go there for a beach holiday, you will be served delicious desserts which utilise the fruit and spices from the island. The bananas in the dessert can be substituted with crushed or diced pinapple, but then it will be Mananasi Na Kasted, mananasi being the Kiswahili for pineapple. This dessert can be made with vanilla, butterscotch or caramel packaged pudding. It can also be made with the pouring ready-made custard you buy at the supermarket. Alternatively you can make your own custard from custard powder. Do not make it too thick though. Since Zanzibar is the Spice Island, you cannot leave out the spices as that is what makes this dessert unique.

Custard for 4-6 servings

3 bananas peeled and sliced
1 teaspoon cinnamon

1/2 teaspoon ground cloves

pinch nutmeg

1/2 cup sugar

4 tablespoons peanuts finely chopped

whipped cream

Put the banana slices in the parfait glasses or champagne flutes or whatever glasses you are using for this dessert. In a small bowl mix together the cinnamon, cloves, nutmeg, sugar and peanuts. Fill one third of the glass with custard, then sprinkle a teaspoon of the spice/sugar mixture, pour in another third of custard and sprinkle the top with another layer of the spice/sugar mixture. Repeat until the glass is 3/4 full. Top with some whipped cream and finish it off with some more sprinkles of the sugar/spice mixture. Place the dessert in the fridge until you are ready to serve.

Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Chicken Kiev from Ukraine

Living in Ukraine I could not leave chicken kiev out of my foodie tour of the world.  Now there is a lot of speculation about the origins of chicken kiev.  Obviously Ukrainians think they own the dish as it's named after their capital city.  You find chicken kiev on all the restaurant menus in Ukraine.  Russia claims chicken kiev as belonging to them.  And there are those in France who say one of their esteemed chefs created the recipe.  Wherever it came from, Ukrainians have made it their own, and you get all kinds of chicken kiev in Kyiv.  Some are balls of chicken which resemble crumbed bull's testicles, and others are made to look like a giant drumstick.  But one thing they all have is the garlic and parsley butter inside.  Ukrainians add in dill as well.

4 chicken breast fillets
4 garlic cloves finely chopped
1 bunch fresh parsley finely chopped
1 bunch dill finely chopped (optional)
1/2 teaspoon black pepper
4 tablespoons butter
1/2 cup flour
1 teaspoon paprika
1 teaspoon salt
2 eggs lightly beaten
1 cup rolled oats or breadcrumbs
oil for deep frying

Mix the garlic, parsley, pepper and butter together.  If you want you can shape it into a cigar-shape and put it in the freezer.  Take each chicken breast and cut a cavity into it.  You can do this by starting from the thick end and sticking a knife down the middle, being careful not to break through the flesh and make a hole where the garlic butter will be able to leak out.  Or if the breast has that extra flap to it, you can slice the breast down the side and then use the flap to seal it once you have put the garlic butter inside.  Either way, chances are you might need to use toothpicks to keep everything in place.  Once you have made the cavity in the breast, insert your cigar-shaped garlic and parsley butter mixture.  Seal it closed so that the garlic butter cannot leak out.  Put the flour in a bowl and add the paprika and salt.  Roll the stuffed chicken breast in the flour and then into the lightly beaten eggs.  Finally roll the chicken breast in the rolled oats or breadcrumbs.  In the past I always used breadcrumbs.  This time I used rolled oats and the crispy crunch they gave was so good, I'll not use breadcrumbs again.  You can refrigerate the chicken kievs until you are ready to cook them.  Put your oil in a pot or deep fryer and allow it to get quite hot.  Pop your chicken kievs into the hot oil and deep fry them until they are golden.  If you want to be sure they are cooked through, you can put them into the oven at 190 degrees Celsius and bake them for 10 minutes.  You do want to be careful though that you do not overcook the chicken so that it becomes dry.  Allow the chicken kievs to rest for about 5 minutes before serving them.  Serve with mashed potato and steamed vegetables.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Aloo Gobi from India

When I visited India this was one of my favourite lunch meals there.  Potatoes and cauliflower go so well together in this dish.  It is quite spicy but is very tasty and surprisingly quick and easy to make.
1 small cauliflower divided into florets
4 potatoes cut into small cubes
1/2 cup water
1/2 teaspoon salt
Put the cauliflower florets and potato cubes into a pot with the water and bring to the boil.  Add the salt and cook until it is beginning to get soft but is not fully cooked.  Take them off the heat, drain and add to the curry sauce.

Curry Sauce
2 tablespoons cooking oil
1 onion finely chopped
2 tomatoes peeled and chopped
1 thumb-sized piece of ginger finely chopped
5 garlic cloves finely chopped
1/2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon turmeric
2 teaspoons curry powder
1/2 teaspoon chili powder
1 cup water
chopped fresh coriander for garnishing
Put the oil in a large pan or wok and saute the onion, ginger and garlic until soft.  Add the tomatoes, paprika, cumin, turmeric, curry and chili powder.  Let it simmer until you have a thick sauce.  Add the half-cooked potatoes and cauliflower.  Pour in the water and let it simmer for about 15 minutes until the cauliflower and potatoes are cooked through.  Garnish with chopped coriander.  Serve as a side-dish or a starter with rotis or parathas.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Palak Paneer from India

I had a great animated discussion with a colleague at work about palak paneer versus saag paneer.  I said palak means spinach and he said saag means spinach.  So after some research we discovered we were both right, although I do declare I was the most right.  Saag means green leafy vegetable which means it can be spinach.  However it can also be mustard greens.  Palak is just spinach.  Regardless of whether you call it palak or saag, palak paneer is a classic Indian vegetarian dish which is really easy to make at home.  The paneer can be substituted with tofu or even sliced mushrooms.
1 bunch fresh spinach
2 green chilies finely chopped
2 cloves garlic finely chopped
1 teaspoon finely chopped ginger
1 cup water
Put all the ingredients in a pot and bring to the boil.  As soon as the spinach is soft take it off the heat.  Puree the spinach mixture in a blender and set it aside while you make the rest of the dish.

1 onion finely chopped
1 tomato peeled and chopped
1 teaspoon cumin
1/2 teaspoon chili powder
2 teaspoons curry powder
1 teaspoon ground bay leaves
1 teaspoon salt
2 tablespoon cooking oil
1 block paneer cut into cubes
2 tablespoons cream
Put the cooking oil in a large pan or wok and saute the onion until soft.  Add the tomato and all the spices and let it cook for 2 minutes.  Spoon in the spinach mixture from the blender and mix it in well.  Let it simmer for about 5 minutes so the spices and spinach cook through.  Add the paneer cubes and let it simmer for about another 10 minutes so that the paneer is soft but not disintegrating.  Stir in the cream and let it simmer for another minute.  Serve with rotis, naan or rice.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Imeretian Khachapuri from Georgia

This bread is incredibly easy to make and tastes delicious.  Really all it is is a round bread stuffed with cheese.  Perfect for barbecues.  You'll probably find it on menus in Russian restaurants as they took it on board when Georgia was a part of the Soviet Union.  My son, Tony Kedian, introduced me to this bread as it's served at the hotel he works at.

5 1/2 - 6 cups of flour
1 packet yeast
1/2 teaspoon salt
1 tablespoon sugar
1 cup luke-warm water
3/4 cup luke-warm milk
2 eggs
2 tablespoons cooking oil
Cheese filling
1 cup grated cheese
1 cup cream cheese
1 egg
1/2 teaspoon salt

1/2 teaspoon black pepper
1 teaspoon mixed herbs
Put the luke-warm water in a bowl and add the yeast, sugar and salt.  Stir until the yeast dissolves.  Add in the milk, one egg and the oil.  Put in the flour one cup at a time and mix it in until you have a soft ball of dough.  You might need a little more flour or you might need less.  You have to gauge this as you knead your dough.  It should not stick to your fingers when you knead it.  Cover the dough and let it rise for an hour.  Punch down the dough and knead it again.  You might need to add a little more flour.  Cover it and let it rise for another half an hour.  Preheat the oven to 190 degrees Celsius.  Put all your cheese filling ingredients into a bowl and mix together.  The Georgians use a special cheese called sulguni, however that might not be easily available.  Mozzarella works well as a substitute.  I tend to use whatever cheese I have in my fridge and it works well.
Take your dough and divide it into 2-3 balls.  Roll out the dough on a lightly floured surface so that you have a circle the size of a large pizza.  Place some of the cheese mixture in the middle and spread it evenly over the dough, making sure you leave a cheese-free border around the edge of your circle.  Fold the dough over the cheese making folds as you would do if you were making a washing bundle.  Flip it over so that the pleated side is on the bottom.  Gently roll out the dough so that you have a circle the size of a medium pizza.  Make sure you don't press too hard otherwise your cheese filling will leak out.  You don't want that to happen, you want it to be fully encased with the dough.  Transfer the khachapuri to a greased baking sheet.  Take your remaining egg and make an egg wash and brush the top of your khachapuri so that it will be a golden brown colour when it bakes.  Pop it in the oven and bake for about 20 minutes until it is golden brown.  Let it cool for about 5 minutes before serving.  This recipe makes 2-3 khachapuri, depending on the size of your circles.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Machboos from Qatar

Machboos is like a Middle Eastern version of paella.  This popular dish can be made with meat, poultry or seafood.  It is the paste that gives it its unique flavour.  I guess you can make it vegetarian by substituting the meat with vegetables.  I first had machboos at the Qatari stand at an international food festival and was hooked.  This recipe is quite simple.  Don't let the many ingredients make you believe it's complicated.

The Paste
1 tablespoon curry powder
1 teaspoon ground bay leaves
1 tablespoon paprika
4 cardamom pods
4 whole cloves
6 peppercorns
1 teaspoon cinnamon
1 tablespoon lemon juice
The Dish
2 tablespoons cooking oil
1 onion finely sliced
3 cloves garlic finely chopped
1 can whole peeled tomatoes
1 stock cube
500g beef/lamb/chicken cut into cubes
1/2 teaspoon salt
4 cups water
1 1/2 cups basmati rice
pinch of saffron
drizzle of yoghurt
To make the paste, put all the ingredients for the paste in a small bowl and grind together.  Next put the oil in a pot or wok and add the onion and garlic.  Saute until soft.  Add the spice paste and mix it in well with the onions and garlic.  Add the meat and brown for about 4 minutes.  Empty in the can of whole peeled tomatoes and add the stock cube.  Add the water.  Let it simmer until the meat is cooked.  Add the rice and stir it in well.  Add the pinch of saffron.  Let it continue to simmer until the rice is cooked.  If you taste and the rice isn't quite cooked, then add a little more water if the water has cooked off.  Make sure that the rice doesn't become overcooked and soggy.  It should have the consistency of the rice in a paella.
Serve in bowls with a drizzle of yoghurt and a salad.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Mango Lassi from Laos

I know you are thinking mango lassis are from India.  Well they are and they aren't.  They're also from all over South East Asia.  The reason why I'm crediting them to Laos is I think they might have perfected them.  Besides the old temples, Mekong River and Buddhist monks walking everywhere, the thing I remember most about my holiday in Luang Prabang in Laos is the mango lassis.  They were sold everywhere, restaurants and street food stalls.  Wherever you looked there they were.  And without exception they were all delicious and very refreshing.  They are incredibly easy to make.

1 mango peeled, pitted and cut into cubes
1 cup plain yoghurt
1 tablespoon honey
1 tablespoon lemon juice
1/4 teaspoon cardamom
1/2 milk or water
Put all the ingredients in your food processor and blend until you have a thick liquid.  Pour into a glass filled with ice-blocks or crushed ice.  If you have fresh mint you can use a few leaves as a garnish.  Take a sip, close your eyes and you'll see the old temples in Luang Prabang.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com

Fahsa Saltah from Yemen

This is the traditional lunch dish in Yemen.  It contains something called hulba which is made from fenugreek.  However, that is not always easy to come by so I have come up with an alternative you can try which will give a similar flavour.  The meat in this dish could be lamb or beef.  This is ideal for a slow cooker as you want the meat to be literally falling apart.  Put it on in the morning and eat it when you come home from work.

1 tablespoon oil
3 cloves garlic finely chopped
1 onion finely sliced
1 green chili finely chopped
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon salt
1 beef stock cube
500g beef cut into cubes
5 cups water
Hulba alternative
2 teaspoons dijon mustard
1/2 teaspoon fennel
1 capsicum finely chopped
1 clove garlic finely chopped
1 green chili finely chopped
1/4 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon water
Put the oil in a large pot or slow cooker.  Saute the onion, garlic and chili until soft.  Add the beef cubes and lightly brown.  Add in the water, stock cube, turmeric, salt, coriander and cumin.  Bring to the boil and then reduce the heat and allow to simmer for about 2 hours, until you can break the meat apart with a fork.
For the hulba put everything in a food processor and blend it until you have the consistency of a thick cream.
Remove your fahsa saltah from the heat and stir in the hulba.  You don't have to use all the hulba as it is quite spicy.  3 Tablespoons should do it.  Eat with naan or slices of fresh bread.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com