Kopytka is a kind of Polish unfilled dumpling, generally served with home made sauerkraut, bbq ribs, and sauce. The name translates literally as ‘little hoofs’, and they are loved by children when served with sugar and sour cream.
Yorkshire Pudding is a traditional English accompanyment to Sunday Lunch, served typically (by my Mother) with Roast Beef, Roast Potatoes, and gravy. Basically, this is a batter cooked in the oven until aerated and crispy.
A Chapati is a flat bread, generally used to mop up food which is served in a sauce. They are eaten all across India and Pakistan, and even in some parts of Eastern Africa, due to the Indian influence. We’ve found the ultimate simple version of this recipe, without losing the taste.
Welsh Rarebit is a strange dish. It can be served on any modern menu, and with the current fashion for comfort food, will go down…
This is a typical Irish bread, and is a very simple recipe to make. It serves as comfort food of the highest order, best enjoyed…
This is traditional Australian Bush Tucker, and was a type of bread cooked in burnt camp fire ashes. There are no 2 recipes alike for this bread, but all follow the same simple theme. This is very easy to make.
This recipe perfectly sums up the imigrant roots of Australia, and it’s mix and match approach to modern cuisine. These biscuits have their roots at World War I, and were traditionally baked to provide substainance for the soldiers by their wives. The recipe is based around an old Scottish recipe, as illustrated by the heavy use of oats. These are traditionally eaten in Australia on 25th of April, which is Anzac Day.
The Kashata (originally from Swahili) is eaten all across Eastern Africa, and is best described as a kind of biscuit, cooked over an open fire. Since African food does not have many deserts, this are generally eaten after dinner, but are also often served as an appetiser or even as a simple snack.