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 dinner recipe found in “Cooking for a Man” published by House of Heublein in 1953
Since it is my birthday today I thought it only right to post one of my favourite dishes. I love curry and I love shellfish. And I even found that recipe in a book that was published the year I was born. So now those of you with a head for numbers can find out how old I am
A mild Indian curry recipe found in “Asia – En Kulinarisk Reise” (A Culinary Voyage) published by Grøndahl Dreyer in 1987
Roganjhost are among the dishes you will find on the menu all over India. These tender lamb cubes in a creamy, aromatic sauce, lightly spiced and with just a hint of chili, is a good example that curries need not be burning hot to be delicious.
This classic, spicy Thai massaman curry recipe is packed full of delicious flavour. This traditional Thai curry is made with coconut milk, massaman curry paste and tamarind, and has potatoes cooked with the beef to make this a hearty warming supper. Chopped peanuts give a nice crunch too.
A hot shelfish recipe found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance) published in 1991
Nordic cookbook history was written in 1974. That year a bunch of foodie friends published a cookbook that would become one of Scandinavia’s most popular, Carl Butler’s Cookbook. With folded corners, patches of pie dough, tomato and French mustard and an unmistakable scent of herbal spices and garlic it can be found in hundreds of thousands of Swedish, Finnish, Danish and Norwegian homes. The book put for the first time coq au vin, moussaka and paté on our tables.
For all Scandinavians who like me love this cook book it took 17 years before we could hurry to the book shops to buy the continuance. It was simply called “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance). This recipe is from that book – Ted