Frijol con Puerco from Mexico

This black bean and pork stew is delicious.  They say that black beans are healthy for you and some even go on to say that it will improve your intelligence.  This recipe uses left over pork roast.  If you don't have a left over roast you can fry or grill pork tenderloin that you cube before adding to the bean stew.  Alternatively you can fry or grill kielbasa or chorizo sausage that you then cut up before adding to the bean stew.  Of course if you want this to be vegetarian you can leave out the meat altogether and just make it a black bean stew.

4 cups cooked black beans or 4 cans black beans
2 cups pulled pork or leftover pork roast
1 can corn kernels
3 tablespoons cooking oil
1 onion finely chopped
4 garlic cloves finely chopped
1 chili de-seeded and finely chopped
1 chicken stock cube
2 cups water
1 carrot diced
1 can chopped tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped cilantro
1 tablespoon cumin
2 tablespoons ground coriander
1/2 teaspoon chili powder
1 bay leaf
1 teaspoon dried oregano
Put the cooking oil in the pot and saute the onion, carrot, garlic and chili until soft.  Add in the cumin, coriander and chili powder and stir it in, letting it cook for about 1-2 minutes.  Pour in the water and add in the stock cube, bay leaf, oregano and can of chopped tomatoes.  Bring to the boil.  Add the cooked beans and allow to cook on a low heat for 20 minutes.  Add the pulled pork and corn kernels .  Let it simmer for a further 10-15 minutes.  If you want it spicier you can add in more chili.  Serve with rice or cornbread.  Garnish with the chopped cilantro.

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.

Suon Ram Man from Vietnam

Suon Ram Man are caramelised pork ribs.  Vietnamese food is a favourite of mine.  The flavour combinations go so well together.  Our holiday in Vietnam was spent on trying to decide what delicious traditional meal to try next.  It was always hard to choose but I do remember the sticky caramelised pork ribs as being a winner.  The Vietnamese sometimes use coconut water instead of normal water.  Just a warning, the caramelised sugar gets seriously hot so make sure you don't get any on your skin as you can burn yourself pretty badly.

1kg pork ribs cut into pieces
1/2 cup water
2 tablespoons cooking oil
1 cup white sugar
1 onion finely chopped
3 cloves garlic finely chopped
1/2 capsicum finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon ground ginger
1 tablespoon soy sauce
1 tablespoon sesame oil
1 spring onion finely chopped for garnishing
Put the water and rib pieces into a pot and bring to the boil.  Let it boil for about 5 minutes.  In a hot wok, put in the cooking oil and sugar.  Allow the sugar to caramelise stirring all the time so that it doesn't catch on the bottom of the pot and start to burn.  Burnt sugar tastes bitter so you really want to avoid that.  When the sugar has completely melted and is a light-brown colour, add in the pork rib pieces, onion, garlic, capsicum, salt, pepper, ginger, chili powder and soy sauce.  Mix everything together so that the pork ribs are completely coated in the caramelised sugar.  Let the pork ribs brown slightly.  Add in the water the pork ribs were boiled in.  Reduce the heat and allow the rib pieces to simmer in the liquid for 30 minutes.  Drizzle the sesame oil over the ribs and increase the heat slightly, cooking the ribs for a further 5 minutes.  Serve with rice.  Garnish with the finely chopped spring onion.
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

Veal Piccata from Italy

Although even the most isolated and undeveloped countries seem to have an Italian restaurant, not all of them make a Veal Piccata,  If you choose to live in the back of beyond and want more than pizza and pasta you have to make it yourself.  Wherever you can buy beef you'll be able to get veal.  This recipe is ideal if you need to put together something tasty in a hurry.

1 veal fillet cut into medallions
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian herbs
2 tablespoons olive oil
3 tablespoons lemon juice
3 cloves garlic finely chopped
3 tablespoons butter
1/2 cup vermouth or dry white wine
1 handful fresh parsley finely chopped
Mix the flour, herbs, salt and pepper together in a bowl.  Drop the veal medallions into the flour mixture and make sure they are well covered.  Put the olive oil into a frying pan and get it nice and hot.  Shake the excess flour off the veal medallions and fry them in the hot pan for about 2 minutes a side until golden brown.  Sprinkle lemon juice on each side.  Remove the medallions from the pan and put aside.  Put one tablespoon of the butter into the pan and lightly saute the garlic.  Add the dry white wine.  If you use vermouth your sauce will be sweeter.  Put in the rest of the butter and half of the parsley and whisk so that the sauce thickens.  Let it simmer for about 5 minutes so that some of the alcohol cooks away.  Add in the cooked veal medallions and let them simmer in the sauce for another 2-3 minutes.  Serve with a pasta of your choice or boiled potatoes and steamed vegetables.  Use the rest of the chopped parsley as a garnish.
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

Potato Pancakes from Eastern Europe

Potato pancakes can be found in similar forms all over Eastern Europe.  They might be called different things but they are essentially the same.  They make a great starter or a snack.  They can be served as a savoury with sour cream or as a sweet with jam.  This recipe is for a savoury option.  I would probably leave out the paprika and capsicum if I was going to eat it with jam.  As potatoes were always available in Eastern Europe during times of poverty, potato pancakes were a cheap meal option.  And nothing has changed.  They are still cheap and easy to make.  You can add in extra vegetables like I did with the zucchini and capsicum, or you can stick to just potato.  It doesn't matter as long as you make the main ingredient potato.

4 potatoes peeled and cubed
1 onion finely chopped
1 large zucchini thinly sliced
1/2 red capsicum finely chopped
2 eggs
1/2 cup flour
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon salt
oil for frying
Prepare the vegetables.  Instead of grating the potatoes  and zucchini, put them in a food processor and give it a few pulses until they are reduced to shreds.  Add in the rest of the ingredients and mix well.  Put some cooking oil in a pan and put it on a high heat.  When the oil is hot reduce the heat to medium, drop tablespoons full of the potato batter into it.  Press down to flatten slightly.  When the bottom is golden brown flip them over to cook the other side.  It will take 2-3 minutes per side.  Drain them on kitchen towel.  Serve warm with sour cream, smoked salmon or apple sauce.
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

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

Harira from Morocco

This hearty soup will make you believe that you are in Morocco.  It's full of flavour and very warming on a cold evening.  I made this in a slow cooker but it is possible to cook this in a pot on the stove-top.  However if you are wanting the lamb to fall apart and melt in your mouth, then a slow cooker is the way to go.
There are many variations of making Harira.  In North Africa this soup is commonly eaten to break the fast after Ramadan.

1 can chickpeas
1/4 cup brown lentils
1/4 teaspoon saffron threads
1 tablespoon boiling water
2 tablespoons olive oil
1 onion finely chopped
1 kg lamb pieces (some bones will be good)
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 chicken stock cube
4 cups water
1 can chopped tomatoes
1 stick celery finely chopped
1 handful fresh coriander finely chopped
1 tablespoon lemon juice
fresh mint leaves for garnishing
Put the olive oil in a pot and saute the onion until soft.  Add the lamb pieces and allow them to lightly brown. In a cup add the tablespoon of boiling water to the saffron threads.  Stir this mixture into the lamb mixture.   Add in the rest of the ingredients except the chickpeas and lentils and reduce the heat and allow to simmer for 2 hours.  Add in the chickpeas and lentils.  You might need to add a little more water.  Simmer for another hour until the lamb is falling apart.  Serve with a flat bread and garnish with the mint leaves.
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

Chunky Tomato Soup from Spain

This is a quick and easy and very tasty homemade tomato soup to make.  The flavour combinations give it that extra depth and you can be forgiven for picturing yourself sitting in a cafe in Spain when eating this.

2 tablespoons olive oil
1 onion finely chopped
2 cloves garlic finely chopped
2 cans chopped tomato
2 cups water
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 teaspoon paprika
2 teaspoons mixed herbs
2 tablespoons Worcester sauce
2 teaspoons sugar
2 handfuls fresh herbs finely chopped (like thyme, coriander, oregano)
Put the olive oil in a pot and saute the onion and garlic until soft.  Add in the rest of the ingredients and allow to simmer for about 30 minutes.  And then it's done!  I did say it was quick and easy!  Serve with toast or 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

Smoked Snoek Tart from South Africa

Snoek is synonymous with Cape Town.  It is a silvery, oily game fish with sharp teeth and long needle-like bones.  A bonus is that it doesn't have to be scaled before cooking.  Snoek are caught in the waters around the Cape and traditionally smoked and sold at the side of the road.  Nowadays during snoek season you can buy smoked snoek in most supermarkets in Cape Town.  However, not everyone is lucky enough to be able to pop into a supermarket in Cape Town, so the snoek can be substituted with any other smoked fish.

1 packet frozen puff pastry
2 tablespoons butter
1 cup smoked snoek that has been deboned and flaked
1 small onion finely chopped
1 clove garlic finely chopped
1/4 teaspoon black pepper
zest of a small lemon
3 eggs
1 cup cream
1 cup grated cheddar cheese
1/4 cup Parmesan cheese
Preheat the oven to 180 degrees Celsius.  Melt the butter in a frying pan and saute the onion and garlic until soft.  Add to the flaked smoked fish together with the pepper, zest, eggs, cream and cheddar cheese.  Mix well and check the seasoning adding in more pepper or salt if needed.  Cut out pastry circles and place them in a greased muffin pan.  Spoon your smoked fish and egg mixture onto the pastry cases.  Sprinkle the Parmesan on the top.  Pop them into the oven and bake for about 25 minutes until the tops of the tarts have browned and the filling has set.  Serve with 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

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.

Goan Seafood Curry from India

I spent a Christmas holiday one year in Goa with my children.  The food, especially the seafood, was incredible and I still have many fond memories of the holiday we spent there.  This seafood curry brought back a rush of memories.  In this recipe I used a packet of seafood mix, but you can add in fish pieces and prawns as well.  Whatever you fancy.  If you want it less spicy then only use 1 chili.

2 tablespoons oil
1 onion finely sliced
3 garlic cloves finely chopped
1 thumb-sized piece ginger finely chopped
2 chilies deseeded and finely chopped
1 teaspoon turmeric
2 tablespoons curry powder
1 teaspoon cumin
1 tablespoon ground coriander
1 teaspoon salt
1 can chopped tomatoes
2 tablespoons vinegar
1 tablespoon sugar
1 cup water
1 chicken stock cube
1 can coconut milk
1kg packet seafood mix
2 teaspoons finely chopped fresh coriander
Put the oil in a pot and saute the onion, garlic, ginger and chilies until soft.  Add the turmeric, curry powder, cumin and ground coriander and mix it in well.  Add in the salt, tomatoes, vinegar, sugar, water and stock cube and bring to the boil.  Turn down the heat and add in the coconut milk.  Let it simmer for about 5 minutes until the sauce thickens slightly.  Taste the sauce for seasoning and add more if the balance isn't too your liking.  Add in the seafood and simmer gently for about 4-5 minutes until it is cooked through.  Sprinkle in the fresh coriander and serve with steamed rice.
If you wish a thicker sauce mix 3 teaspoons cornflour with a little water and add.
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

Feijoada from Brazil

Feijoada is a traditional Brazilian bean stew.  Years ago it was a dish made by slaves with beans and the discarded scraps of beef and pork their wealthy owners didn't want to eat.  Today you can still find feijoada made with pigs' ears and snouts and other meat off-cuts.  The great thing about feijoada, is that you can adapt the recipe to suit you.  Use the meat cuts you like as long as you use a variety, combining fresh meat with salted and smoked, you will be on the mark.  Most feijoada is made using black beans.  However I couldn't find any black beans and used red speckled beans and they worked just as well.  The feijoada just didn't have the black colour but the taste was the same.  I used my slow cooker to make the feijoada but it could be done on the stove-top as well.

1 packet dried beans (Black or red speckled)
6 cups water
2 tablespoons olive oil
1 onion finely chopped
1/2 cup finely chopped fresh coriander
1 red chili finely chopped
4 cloves garlic finely chopped
1 teaspoon salt
1 teaspoon black pepper
4 bay leaves
1 can chopped peeled tomatoes
2 smoked sausages like kielbasa, sliced
4 chorizo sausages sliced
4 rashers bacon roughly chopped
500g pork fillet or steak cut into cubes
500g stewing beef cut into cubes
sliced oranges for garnish
Soak the beans overnight in 2 cups of the water.  In a large pot cover the bottom with the olive oil.  Add the onion, chili and garlic and saute until soft.  Add the meats and brown for a few minutes.  If using a slow cooker transfer the browned meat and sauteed onion to the slow cooker.  Otherwise keep it in the large pot and know that you'll have to be around to check on it as it will be on a slow simmer for 4-5 hours.  Whatever method you are using, add the soaked beans together with the water they were soaking in, the remaining 4 cups of water, coriander, salt, pepper and bay leaves.  Bring to the boil and then reduce the heat to a simmer.  After simmering for 3 hours, add in the chopped tomatoes.  If the water cooks away you might need to add more.  When the beans are soft and the meat cuts tender and falling apart your feijoada is done.  The flavour improves the next day if you need to keep it in the fridge.  Serve with rice and sauteed collard greens or spinach.  Garnish with the orange slices.
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

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.

Samaki Wa Kusonga from Zanzibar

Samaki is the Kiswahili for fish.  Samaki wa kusonga are fish croquettes.  The fish used for making croquettes can be from any white flaked fish.  Leftovers are good. Canned tuna or salmon can also be used.  When I made this I used canned tuna and it worked very well.  Just remember to drain the canned fish.  The trick to successful fish croquettes is not to deep fry them but rather saute them in butter.  Very easy to make and extremely tasty.

2 cups or 2 cans cooked fish
1 teaspoon salt
1 big pinch saffron
1 tablespoon vinegar
1/2 teaspoon chili powder
1/4 teaspoon cumin powder
2 eggs lightly beaten
1 cup breadcrumbs or rolled oats
butter for the saute
lemon slices for the garnish
whole cloves for the garnish
In a large bowl mix the fish, salt, saffron, vinegar, chili powder and cumin together.  Shape and roll the fish mixture into croquettes and place them on a plate in the fridge to firm up.  Spread the breadcrumbs or rolled oats out on a plate.  Personally, I have found that the rolled oats give a crispier crust.  Take the croquettes out the fridge.  Dip them first in the egg and then roll them across the breadcrumbs or rolled oats.  Pop them back into the fridge for about half an hour.  You want them to be firm.  Put some butter in the hot pan and as soon as it melts put in the croquettes and saute until golden brown on all sides.  Garnish with lemon slices with 2-3 whole cloves stuck into them.  Serve the croquettes with dipping sauces like satay, coconut chutney, peri peri sauce or a fruit chutney.
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

Tortillas from Mexico

Tortillas are surprisingly easy to make.  Once you make your own you won't use shop-bought again.  They are extremely versatile and the humble tortilla can be tarted up and changed from a snack, to a breakfast, to a starter, main meal and even a dessert.  With a tortilla the possibilities are endless.  You can make them in advance and store them.  Cut them into wedges, season them and bake them in the oven to make tortilla chips.  Fold them around a filling to make taco.  Roll it around a filling, smother it with a spicy sauce and bake it in the oven to make an enchilada.  Use it as a wrap for a healthy lunch.  Turn it into a pizza base.  As you can see, the choices are endless.

4  cups flour

1 teaspoon salt

2 teaspoons baking powder

2 tablespoons cooking oil

1 1/2 cups warm water
Butter for spreading

Put the flour, salt and baking powder into a large mixing bowl.  Add the oil and mix it in with your fingertips.  Pour in the water, a little at a time, working the liquid into the dough until a sticky ball forms.  You don't want the dough to be too dry or to wet.  That's why I suggest pouring in a little at a time so that you get the right balance.  Wrap the dough in plastic wrap and let rest for about half an hour.  Divide the dough into balls so that you are ready to roll them out into large circles.  Depending on the size of the tortillas you are wanting to make, you should get about 8 out of the dough.  Roll out each ball on a lightly floured surface so that you get the size or thickness you want.
Heat a dry pan over high heat.  Do not oil or grease it.  Place a tortilla in the pan and cook it for about a minute on each side until the dough stiffens up a bit and brown spots form.  You need to keep an eye on them so that they don't overcook otherwise they will be hard.  Once you have cooked both sides, remove from the heat and spread one side with butter and roll it up.  This will stop it from drying out and cracking when you want to use it after it has cooled.
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

Cawl and Dumplings from Wales

Cawl is a meaty broth loaded with veggies in season.  You can use lamb or beef, and as this is perfect for the slow cooker, the cheaper cuts of meat are fine.  You can make it the day before as the flavours improve over time.  For those operating on a tight budget, this dish is relatively cheap to make.  This recipe can be adapted to whatever vegetables you can lay your hands on.  Traditionally, the Welsh farmers would drink the broth and then eat the meat and vegetables.  If you don't want to be bothered with the dumplings you can serve it with slices of fresh bread.

500g beef or lamb cuts into cubes
10 cups water
2 large onions cut into quarters
2 teaspoons salt
2 teaspoons black pepper
1 bay leaf or 1 teaspoon ground bay leaf
2 stock cubes
6 potatoes cut into quarters (skin optional)
2 carrots cut into thick slices
2 leeks thinly sliced
2 cups shredded cabbage
2 cups roughly chopped veg (parsnips, swedes, green beans, etc)
4 rashers bacon cut into blocks
1 tablespoon chopped parsley
1 tablespoon chopped thyme or 2 teaspoons dried thyme
Dumplings
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon margarine
1/2 cup luke-warm water
To make the cawl, put the water in a large pot together with the meat cubes, onions, salt, pepper, bay leaves and stock cubes.  Bring to the boil and then reduce the heat and allow it to simmer for 2 hours until the meat can be broken apart with a fork.  Add in the potatoes and other vegetables and let it simmer for 30 minutes.  In a pan fry the bacon and add that to the stew.  Add the parsley and thyme and the dumplings and let it simmer with a lid on for another 30 minutes.  To make the dumplings, rub the margarine into the flour, salt and baking powder with your fingers until you have a mixture resembling bread crumbs.  Add the water a little at a time, stirring it in with a spoon.  You'll have a soft dough.  Drop spoonfuls of the dumpling dough onto the top of your stew.  By putting the lid on your pot you are enabling the dumplings to be steamed.  You'll need a soup ladle to serve this tasty stew in bowls.
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