Zucchini Pie with Bacon / 8 Spice Blends / Squash Puppies with Roasted Jalapeño Mayonnaise

Blog Post & Recipe: Zucchini pie with bacon

Call it quiche or pie - either way you'll love the combination of shredded zucchini, smoky bacon and green onions in a cheesy custard base.

Article & Recipes: Spice world

Read about these eight beloved blends from around the globe, then start trying them out at home.

Baharat ... Tabil ... Za’atar ... Ras el hanout ... Herbes de la garrigue ... Berbere ... Panch phoron ... Tempero baiano

Blog Post & Recipe: Squash Puppies with Roasted Jalapeño Mayonnaise

The squash in these Squash Puppies is chopped so finely that it melts into the rest of the batter, giving you balls of cornbread that are as crispy and golden brown as any I’ve ever had. The squash adds the slightest hint of sweetness, not enough to alarm a picky eater, but you’ll know it’s there. It also seems to help the batter form a tighter crumb, so the hush puppies are a little more tender inside but perfectly capable of sopping up ketchup, tartar sauce and Foster’s suggested accompaniment: her Roasted Jalapeño Mayonnaise.

Harissa / Beet-Stuffed Beetroot / Jellyfish

Blog Post & Recipe: Homemade Harissa

The ingredients are dried adobo chilis, sundried tomatoes, olive oil garlic, coriander, and caraway ... There are as many ways to use harissa as there are ways to use hot sauce. I tried it out with toasted pita bread, butter, and hard boiled eggs first.

Blog Post & Recipe: Beet Stuffed Beets

I almost like the greens more than the beets themselves! As soon as I get a bunch of beets i chop off the greens and thoroughly wash them to remove all the dirt. They are awesome in salads. But I wanted to do something more with them. I figured it would be fun to stuff a beet… with beet greens.

Blog Post & Recipe: The Nasty Bits: Jellyfish

Dress the jellyfish in chili oil and a bit of soy sauce, Sichuan peppercorns, and a lot of oil made fragrant with browned garlic and scallions. The mixture tastes good with tripe, jellyfish, or even cold-dressed noodles, for that matter. The oil enriches the jellyfish, which has fairly bland flavor for all its textural excitement.

Braised Mushrooms with Dashi / Fried Penne / Harissa

Blog Post & Recipe: Braised Mushrooms with Dashi

Whenever I get some fresh shiitake mushrooms at the market, I always make this Japanese-style braised mushrooms with dashi and mirin.

Blog Post & Recipe: Fried Penne

I also wanted something kind of spicy so I threw in cumin, coriander, cinnamon and cayenne. The resulting crispy snack was like crunching into the most satisfying chips.

Blog Post & Recipe: Harissa

So what did I use the Harissa for? I tossed it through some stir fried vegetables. I used it in a vegan lasagna instead of a tomato base and I used it as a sauce over grilled fish.

Chicken Burgers with Spicy Peanut Sauce / Mhemmer / Frying Daylilies

Blog Post & Recipe: Chicken Burgers with Spicy Peanut Sauce

And let's be honest: The burgers in this case are really just a vehicle for the peanut sauce. And believe us, the sauce is amazing!

Blog Post & Recipe: Mhemmer

Mhemmer is a spicy potato omelet from Morocco that has Spanish roots. The word mhemmer literally means cooked until red meaning the golden look you get from cooking things hence the way this omelet looks when it comes out of the oven.

Article & Recipe: Daylilies: Out of the Vase, Into the Frying Pan

Let me start by saying I am talking about the common daylily, hemerocallis fulva, as well as its various hemerocallis friends and relatives; there are thousands. What I am most definitely not talking about are bona fide lilies, like the Easter lily, which, if you are unfortunate enough to eat, you had better hope that the Resurrection is real ...

Hash Browns / Chickpea Flatbread with Pork Souvlaki / Womadelaide Recipes

Article & Recipes: The Cheat: The Upper (and Lower) Crust

There are two ways to flip hash browns.

Henrietta’s Hash Browns ... Scrambled Eggs With Trout Roe

Blog Post & Recipe: Chickpea “Flatbreads” with Pork Souvlaki

I really want to focus on the chickpea flatbread. The idea for this came from an old Jamie Oliver cooking show I was watching on t.v. one afternoon. The “trick”-if you want to call it that-was placing half a can of chickpeas into the flour mixture along with a number of spices.

Recipes: Taste the World

Taste the World has introduced hungry WOMADelaideans to mouth-watering and intriguing recipes from a kaleidoscopic array of countries and cultures ... Here are some of the recipes from Taste the World 2010

BABYLON CIRCUS 'Skate Wings with Camembert Gratin' ... KAMEL EL HARRACHI 'Algerian Chorba' ... MARIEM HASSAN 'Mefrisa' ... NICKODEMUS 'Basque Stew' ... NORTEC COLLECTIVE 'Fish Taco' ... OJOS DE BRUJO 'Tortilla de Patates' ... UNIFIED GECKO 'Saksuka' ... YAMATO, THE DRUMMERS OF JAPAN 'Makizushi (Sushi Roll)' ... PUBLIC OPINION AFRO ORCHESTRA 'Ghanaian style Corned Beef & Rice' ... POH LING YEOW 'Kuih Koci with Salty Coconut Custard' ... SIMON BRYANT 'Passionfruit Marshmallow' ... KIDS COOKING 'Pasta'

Roast Chicken & Dinner Rolls in a Dutch Oven / Kinoko Nabe / Shakshuka

Blog Post & Recipe: Sunday's Roast Chicken & Dinner Rolls - Camp Dutch Oven Style

Chicken halves easily fit in the big honking Lodge #16 Camp Oven.

Blog Post & Recipe: Kinoko Nabe - Japanese Mushroom Hot Pot

Japanese Hot Pot, wherein the ingredients are artfully arranged in a delicious broth. This being my first hot pot, I went for a mixed mushroom style.

Blog Post & Recipe: Nosh and Tel Aviv - Shakshuka

The dish is of North African origin and contains two staple ingredients- eggs, hot sauce/spices tomatoes, as well as the optional onions, red peppers, potatoes, leeks and even sausages. Like you can see in the pictures below, Shakshuka is always served in the pan that it is cooked in along with copious amounts of pita, or thickly sliced bread to mop up all those delicious juices.

Tchicha bel Khoubiz. Mapo tofu. Hummus.

Blog Post & Recipe: Tchicha bel Khoubiz

If there is anything that keeps me from preparing North African inspired cuisine regularly, it’s the time consuming aspect. ... It was a sort of jackpot then that I discovered Tchicha bel Khoubiz , or Bulghur with Greens.

Article & Recipe: Mapo tofu as it was meant to be

Look to the sidebar on the left for the link to the recipe.

Fermented broad-bean sauce, chili-sesame oil, and Sichuan peppercorns are available in most Asian markets [in the US at least]. For the peppercorns, look for bags that contain mostly reddish-brown outer husks with only a few shiny black interior pods and stems. It is important to use silken tofu in block form.

Blog Post & Recipe: Classic Hummus

I’ve tried to buy prepared Hummus in the grocery store ... but they all have a decidedly acidic taste, the result of the citric acid added to ensure that it remains preserved. And it always, always falls short.

Making hummus at home is the only way to go, and it’s surprisingly easy as long as you can find tahini, a specialty sesame paste sold in jars.