An ‘oddball’ recipe of Swedish origin, slightly adapted The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in “Allt om mat” (All about food) in 1976.
An exciting version of baked potatoes found on “Mett på en litt sunnere måte” (Hearty in a little healtier way) a free e-booklet published by tine.no
To make a simple version of chakalaka, start by heating oil in a saucepan and add chopped onions, garlic and green peppers. Fry the vegetables until the onion is transparent and then add curry and chili pepper and a can of beans in tomato sauce. Boil until everything is heated well. Mix some chakalaka with cottage cheese if you can’t get hold of the mixture ready for cooking. Serve the rest of the chakalaka with the baked potatoes and fried or grilled meat.
A classic North Indian curry found in “The love of Cooking” by Sonia Allison published in 1972
Chicken karahi, also known as gosht takhahi (when prepared with beef instead of chicken) is a Pakistani and North Indian dish noted for its spicy taste. The Pakistani version does not have capsicum or onions whereas the North Indian version often uses capsicum. The dish is prepared in a karahi (wok). It can take between 30 to 50 minutes to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. This dish is one the hallmarks of what Indian or Pakistani cuisine is.
A classic Victorian breakfast recipe found on CookIt!
Kedgeree originated amongst the British colonials in India and was introduced to the UK as a breakfast dish in Victorian times. It is rarely eaten for breakfast these days, but is still very popular for lunch or supper.
A spicy dinner recipe found in “Healthy Recipes with Dairy Food” a free E-book published by Dairy Australia
Thai cuisine (Thai: อาหารไทย, rtgs: Ahan Thai, pronounced [ʔāː.hǎːn tʰāj])is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs.
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy. Thai chef McDang characterises Thai food as demonstrating “intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor”, as well as care being given to the food’s appearance, smell and context. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about “the juggling of disparate elements to create a harmonious finish”.
A luxurious soup recipe found in “Sunt og Godt” (Healthy and Nice) published by Det Beste in 1988
This luxury soup is made with a minimal of effort and it is a pleasure to serve. The mild crab flavour gets a warmer undertone from the curry and basil. You can use lobster instead of crab if you want an even more exclusive soup.
It may be more exclusive, but it will not be more tasty, as lobster boiled in the traditional manner taste less than crabs cooked the same way