This is a rich and creamy Indian dessert recipe with the goodness of milk, nuts and the natural sweetness of carrots.
Classic houmous made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.
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.
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.
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.
This irridescent milk jelly, delicately perfumed with almond, is set off to perfection by the exotic flavours and beautiful colours of the mixed fruit salad. Very little sugar is needed as the fruit provides natural sweetness.
Rice vermicelli is partnered with seeds and coconut to make a savoury meat-free dish.
Shrikhand is a creamy strained yoghurt dessert from western India served here with dates, lychees, papaya and pomegranate.
This is my take on a Thai soup recipe -- minus the gluten and more of the good stuff!
This is a fun, delicious little dessert to impress your friends. This recipe uses typical ingredients found in Thai desserts like tapioca, coconut and pandan leaves.