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Asian x
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1hr

This is a rich and creamy Indian dessert recipe with the goodness of milk, nuts and the natural sweetness of carrots.

Recipe by: UDAYAA

 
1hr15min

I had a minty lemonade when I was travelling in the Middle East. I wanted to try and immitate it. It cools you down on a hot summer day! Adjust the amount of mint to taste.

Recipe by: EC3KFNW

 
25min

An authentic Thai hot and sour soup. Do not attempt to omit the coriander, as this is essential. Use thai basil instead of regular basil if you can find it. Tom yum paste is hot, so try the soup before adding the chilli and decide if any extra heat is required. You can buy the paste in Asian supermarkets or there's a brand called "Thai taste" at Waitrose. This is well worth the trouble!

Recipe by: STEVE ALDER

 
10min

This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!

Recipe by: TAZF18

 
1hr45min

Classic houmous made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.

Recipe by: KIMBERLEE

 
50min

Chinese five spice seasoning is made up of cloves, anise seed, star anise, cinnamon and ginger. You can find it premixed in any supermarket. The chicken breasts are sprinkled with this spice, marinated and baked.

Recipe by: Cecilia

 
25min

Serve with a spicy chilli or minty yoghurt sauce. Try other vegetables too, such as sweet potatoes, broccoli and asparagus. You can also use paneer.

Recipe by: veggigoddess

A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. So simple but so delicious!

Recipe by: CHRISTYJ

 
5min

I make this houmous all the time. It only takes a few minutes to prepare, and it's healthier than shop-bought without the oil. Increase or decrease the ingredients as desired, especially the chillies! Serve with tortilla crisps, pitta triangles or fresh vegetables. Add more of the reserved chickpea liquid for a smoother dip.

Recipe by: ELOVINGS

 
3hr20min

This is a Persian dish of chicken stewed in a pomegranate and walnut sauce. As they do in Iran, serve Khoresht Fesenjaan with white rice.

Recipe by: PFEIFFER

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