Log in Join

Search results for 'Asian Pregnant or nursing mums'

13 recipes



Dish type


Asian x
Pregnant or nursing mums x
2 reviews

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

1 review

You will never recognise your leftover Christmas turkey when you combine it with Asian ingredients to create this delicious yet quick and easy dish. You may end up making turkey just to have leftovers!

Recipe by: Janice Elder

1 review

From the same botanical family known as laver in Wales, slouk in Scotland and sloke in Ireland, nori is a type of Japanese seaweed, sold dried in thin, dark-green sheets. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.

Recipe by: Norma MacMillan

No reviews

Serve this cooling yoghurt relish with a spicy Indian meal.

Recipe by: Maggie Pannell

No reviews

Shrikhand is a creamy strained yoghurt dessert from western India served here with dates, lychees, papaya and pomegranate.

Recipe by: Brenda Houghton

No reviews

Oven-baked crisps are not only healthier than those that are fried, their flavour is fresher and more concentrated too. Here, thin slices of beetroot and potato are baked in a hot oven to make dippers for a spicy South-east Asian mixture. If possible, slice the vegetables with a mandolin to ensure they are all an even thickness.

Recipe by: Norma MacMillan

No reviews

Crisp, stir-fried sugarsnap peas make a fresh contrast with soft noodles and rich, roasted duck served with a quick-and-easy sauce of honey, soy sauce and lime juice. Delicious!

Recipe by: Jan Cutler

No reviews

This simple rice is the perfect side dish for an Indian curry. The coconut cream adds a delicious richness to plain old rice.

Recipe by: Megan

No reviews

Add cardamom, rosewater, nuts and sulatanas to canned rice pudding for a more updated, international version of a classic dessert.

Recipe by: Jan Cutler

No reviews

A Japanese dish of pork cooked in black tea. The tea tenderises the meat and gives a roast pork effect. This recipe should be made in advance and will keep well in the fridge for up to 10 days. It's easy to be suspicious of poaching in tea, but this recipe really works, and is lower in fat than roasting.

Recipe by: zeimusu

1 / 2

Easter favourites

  • Easter cakes Easter cakes
  • Roast lamb Roast lamb
  • Hot cross buns Hot cross buns
  • How to decorate Easter cupcakes How to decorate Easter cupcakes