By Maeve O'Meara
The nutrients Safari booklet takes you on a culinary experience the world over, exploring materials and making the unique widespread. examine the secrets and techniques of the subsequent vintage recipes: fowl and preserved lemon tajine, pork rending, Thai pink duck curry, Mauritian pickled fish, Korean bulgogi, Vietnamese pho. observe the wealthy number of actual vegetarian dishes akin to spanakopita, crammed artichokes, clean tabbouleh, Sri Lankan mallung and Mexican salsa. pattern candy and aromatic food and cakes, together with luscious pistachio baklawa, decadent tiramisu, plum jam, and biscuits and black sticky rice with coconut.
Award-winning broadcaster and journalist Maeve O'Meara introduces one hundred eighty recipes from 34 cuisines in an impossible to resist social gathering of culinary culture.
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Additional resources for Food Safari
Makes 1 sandwich 1 large egg 1 tablespoon grated cheddar cheese 2 frozen hash brown patties, cooked 1 Preheat the breakfast sandwich maker. Break the egg into a small bowl and whisk lightly with a fork. Stir in the cheese. 2 If necessary, trim the hash browns with a knife or a 4-inch round cutter to fit the sandwich maker. Place 1 potato round in the bottom compartment of the heated sandwich maker. Lower the middle plate. 3 Pour the egg mixture into the top compartment. Close the sandwich maker.
No pancakes? Try it with whole wheat or cinnamon raisin toast! Makes 1 sandwich 1 banana 1 tablespoon peanut butter 2 (4-inch) pancakes (Basic Pancakes recipe on page 102) ⅛ teaspoon ground cinnamon 1 Preheat the breakfast sandwich maker. Cut the banana into 3-inch pieces, then halve each section lengthwise into planks. Spread peanut butter on the smooth underside of each pancake. 2 Place 1 pancake in the bottom compartment of the heated sandwich maker, peanut butter side up. Lower the middle plate.
Add the syrup, cinnamon, and vanilla and stir with a fork until smooth. 2 Cut the bread using a 4-inch biscuit cutter or a knife so it will fit the sandwich maker. Spread cream cheese on 1 round and place in the bottom compartment of the heated sandwich maker, cream cheese side up. Sprinkle the berries over the cream cheese. Lower the middle plate. 3 Pour the egg mixture into the top compartment and place the remaining slice of bread on the egg. Close the sandwich maker. 4 Cook for 4 minutes, or until the egg is set.
Food Safari by Maeve O'Meara