By Maeve O'Meara
The meals Safari booklet takes you on a culinary experience the world over, exploring components and making the unique usual. examine the secrets and techniques of the subsequent vintage recipes: poultry and preserved lemon tajine, red meat rending, Thai crimson duck curry, Mauritian pickled fish, Korean bulgogi, Vietnamese pho. become aware of the wealthy number of genuine vegetarian dishes comparable to spanakopita, filled artichokes, clean tabbouleh, Sri Lankan mallung and Mexican salsa. pattern candy and aromatic food and muffins, 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 a hundred and eighty recipes from 34 cuisines in an impossible to resist occasion of culinary culture.
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Extra info for Food Safari
Line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. In a food processor, pulse the macadamia nuts until finely chopped, being careful not to process them too long, which would create a paste. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until well blended, about 1 minute. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.
Since oats have a naturally mild taste, we’ve boosted their flavor in this cookie by using whole-wheat flour, maple syrup, and a higher proportion of brown sugar. Preheat the oven to 325°F/165°C/gas mark 3. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper. Whisk together both flours, the baking soda, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute.
Add the egg and mix until completely combined. Add the lemon juice and mix until combined. Scrape the sides of the bowl with a spatula. Add the remaining flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the nut mixture and chocolate and mix on low speed until evenly distributed. The dough should be soft and a little sticky, similar to the consistency of crunchy peanut butter. ) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.
Food Safari by Maeve O'Meara