Recipes Archives | World Food

Fresh shiitake tagliatelle with a smoky tomato and black…

March 22, 2021March 22, 2021
by Jono

That just sounds like pasta and tomato sauce with extra steps!

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Well, it is. But we feel that the extra steps are 100% worth it – there’s a reason pasta and tomato are a timeless combination, and done correctly they can be extraordinary. I’m sure this isn’t the first pasta-and-tomato-sauce recipe I’ve posted, and probably won’t be the last – the possibilities are endless!

I’ve written a full post on making fresh pasta here. The basic recipe is the same, just add blitzed up shiitake or porcini mushrooms at 3-4% of the flour weight, depending on how much you love mushrooms. Otherwise just buy dry tagliatelle and make the tomato sauce with it, it’ll still be delicious.

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European

Standard fresh pasta recipe

February 24, 2021February 28, 2021
by Jono

I make a fair bit of pasta. This is my standard fresh pasta recipe – can be adapted for most pasta shapes.

Semolina is a coarse, ‘hard’ pasta flour from the south of italy. Usually used for making desserts and porridge in south africa, it contains more gluten than the ‘soft’ flours and gives pasta a more satisfying and chewy bite.

However, it is more expensive, and if you make a lot of pasta, it tends to add up! If you’re making pasta for a special occasion, use 100% semolina, otherwise 50/50 or 2/3 semolina is also fine. Imported Italian semolina is delicious, but even cheap local stuff still makes a fine pasta.

Don’t add salt to your pasta dough.

This recipe is for a generous portion for 2 people – if you’re throwing a dinner party, generally 75g of flour per person is enough, and when scaling up use 1 egg per 100g (not per 75g as shown here) – so 500g flour = 5 eggs = pasta for 6-7 people.

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Fusion

Grilled summer squash and preserved lemon salad

August 17, 2020August 17, 2020
by Jono

Grilled squash and preserved lemon salad.

A perfect summer salad, we made this recipe from a spaghetti squash kindly given to us by our neighbors Una and Berian – it’s a wonderful, comforting and unusual pasta salad that’s very versatile! Taking inspiration from the Wicked Healthy book, this is vegan, healthy, and delicious.

This is perfect next to all sorts of things, and works well as a standalone meal – just bulk up with the grilled tofu/halloumi as suggested. Works well with cherry tomatoes, basil, whatever you have lying around.

Preserved lemons are one of our favourite ingredients, for a few reasons – they’re cheap and easy to make, last forever, and taste amazing! They’re also frightfully expensive to buy for some reason, so well worth the effort to make a jar. There’s a recipe here.

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Fusion

Perfect tofu kofta (Turkish meatball) feast!

May 17, 2020May 17, 2020
by Jono

Perfect tofu kofta (Turkish / Lebanese meatballs) with all the trimmings, from scratch.

Is it possible to make a perfect vegetarian kofta with tofu? We’ve been puzzling over this idea for a while, and we finally cracked it! The texture is very important here, you want something with that semi-meaty bite, not too squishy but also not dry and starchy.

This is a feast recipe – how to do each element that you’ll need for a great, easy, Turkish themed dinner party! We go through making the perfect tofu kofta, yoghurt flatbreads, sumac pickled onions, chopped salad and tahini sauce, all from scratch.

This is a great spread for friends – messy and delicious!

These are about as close to perfect as you can get with household ingredients – some companies like Beyond Meat have made virtually indistinguishable meat alternatives, but you’re not going to be able to replicate that in your home kitchen from scratch.

Kofta is a skinless meatball eaten over an enormous area – literally from Eastern Europe to India – but the most famous are the Turkish and Lebanese ones. This is more along the lines of a Lebanese kofta simply because of how we put it together, but there’s loads of overlap between cuisines in the area.

This is such a fun food to eat with your hands – makes for a great dinner party! Grab a few friends, break out the Raki, and make your own flatbreads. Messy, healthy, delicious – this is our kind of eating! Perfect for a casual supper where you want to show off your plant based cooking skills 😉

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European

Homemade oat trofie with mushroom marinara sauce

May 13, 2020May 14, 2020
by Jono

Homemade oat trofie with mushroom marinara sauce

This is indeed what you are suspecting – pasta made from oat flour! Delicious, healthy, and surprisingly easy, this is a great weeknight dinner or fancy lunch with friends. This takes a little over an hour from start to finish, and can be simplified a lot by making an easier sauce, while you get on with making a salad or whatever else.

I love fresh pasta. I simply can’t get enough, and I really do feel that it’s so perfect in it’s simplicity – one of the timeless dishes that is so often reduced to dry, supermarket packets, and so rarely done properly. Anyone who has made their own pasta will agree – it’s one of the most delicious things out there.

There are a few myths around making pasta: Firstly, that you need a pasta machine. This is simply not true – The Italians have been making pasta for hundreds of years before the invention of the pasta machine, and you’re perfectly capable too. In fact, you don’t even need a rolling pin for some of them – these Trofie for example, or Gnocchi.

Second myth: You need loads of time. While it’s true that making your own pasta is more time consuming than throwing pre-bought pasta into the microwave, it’s still very doable for a weeknight dinner, going from start to finish in about an hour, with 30 mins or so of resting time included.

And lastly – that you need special skills or Italian genes. Not true! As in the immortal words of SuzelleDIY – “Because anybody can”. There are no dark arts involved here, just patience, mindfulness, and a love of cooking – the rest will fall into place naturally.

Trofie is the traditional pasta to eat with pesto, being a Ligurian speciality, and happens to be a very easy pasta shape to make by hand. However, if you want to make pappardelle or linguine or strozzapreti or whatever, feel free 🙂

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Fusion

Fluffy oat pilau with lentils and orange blossom

May 12, 2020May 12, 2020
by Jono

Fluffy oat pilau with lentils and orange blossom water

Can you make a fluffy, light dish out of oats? Absolutely! We’ve been eating tons of oats lately, in all sorts of things. Oats are an amazing grain, super versatile and ultra healthy! Loads of oat beta glucan and all 🙂

We’ve been in love with Persian style Pilau (or Pilaf, as some call it) since our trip to Morocco – layers of fragrant rice with vegetables, fruit, meat, nuts and all kinds of things in-between. Yummo. Steaming the rice allows it to get ultra fluffy and perfectly cooked!

Of course, the question popped up – can you oatify it?? And the answer is a big YES! But – you need to be careful, otherwise it can turn into a sticky lump. If this does happen, change track, add more liquid and call it a risotto or something – will still be delicious!

This base recipe is very versatile – as long as you understand the general principle of how the oats is cooked, you can apply different flavours and veggies to make everything from an Indian Upma, to moroccan style dishes with dried fruit and nuts.

We love orange blossom water, but understand that it’s not the easiest ingredient to find – you can pick it up in Indian and middle eastern grocers, and occasionally in spice shops, and it’s 100% worth getting hold of! If you can’t find it, try rose water, or just leaving it out.

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Fusion

Aubergine and black bean sauce with tofu mince

May 1, 2020May 2, 2020
by Jono

Aubergine and black bean sauce with tofu mince

This happened while we were doing our afternoon walkie-talkie through St. Annes Park in Dublin, and trying to decide what to do for supper. The idea of using burnt aubergine flesh as the base of a pasta sauce was intriguing, and as luck would have it – it’s DELICIOUS!

The onions snuck in there because, lets be honest, caramelized onions just go so well with everything, and we needed a little something extra to get it off the ground.

This was set up as a pasta sauce, but it’s robust enough to cover almost any starch or base of your choice – try baking some whole spuds with the aubergine, breaking them open and stuffing them!

The tofu “mince” is incredibly versatile, and can be used to top off almost anything – kinda like a semi-crispy scrambled egg. A proteus that adapts silently to anything you put it with, it adds texture, protein and a subtle, nutty flavour which compliments most savoury dishes.

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Fusion

Oat risotto with roast mushrooms and peas

April 30, 2020April 30, 2020
by Jono

Oat risotto with roast mushrooms and peas

It’s about time we start playing with savoury oats – a concept that we’ve been toying with for a while now, but haven’t found the opportunity to get it off the ground.

Oats are a staple that most people have in their house, and which we feel are grossly under-utilised when compared to other starch sources – time to explore the possibilities!

This is a savoury explosion more along the lines of a porridge than a risotto really, but still has that delicious oat texture you know and love, combined with lovely nutty roast mushrooms and sweet onions. We topped off with an egg to beef up the protein content, but, as always, fortify with whatever protein tickles your fancy.

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Fusion

Cauliflower ginger miso soup

April 24, 2020April 24, 2020
by Jono

Cauliflower ginger miso soup – Miso soup is one of those absolutely timeless classic dishes, perfect in its simplicity. We got the idea for this soup from a recipe in a vegan cookbook called Wicked Healthy, which does excellent, inventive vegan food – highly recommended! If you’re new to Miso Soup and would like to taste the original, here’s the classic.

The cauliflower seems like a strange addition if you’re familiar with the comforting flavours of miso soup, but trust us, it’s a revelation. So much so, in fact, that we think it’s actually better than the original – plain miso soup is ruined for us forever! The cauliflower gives a beautiful silkiness without overpowering, and the whole thing has a gorgeous earthy flavour – It literally tastes like a walk in the forest!

This is a very versatile recipe, and can be adapted to whatever you have on hand – use whatever protein source tickles your fancy, whatever veg you have in the house, and if you don’t have rice noodles – it’s still gonna be delicious!

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Japan and China

Sticky tofu broc stir fry

April 19, 2020April 19, 2020
by Jono

Sweet, sour, sticky and delicious – this tofu broccoli stir fry is perfect comfort food with minimal effort! This is one of our go to recipes when it’s lunchtime and we haven’t decided what to make or don’t have a lot of stuff in the house – its incredibly versatile.

Feel free to mess around with the veggies here – almost anything thats crunchy will work! Tofu can also be substituted for various other protein sources, and you can mix and match what you put in the sauce according to what you have in the pantry.

Similar to some previous recipes on the blog, this is a basic concept that keeps evolving. Inspired by a recipe that involves tossing the tofu with Brussel sprouts in potato starch and deep frying them before coating with the cooked sauce, we’re not a fan of the deep frying, but this sticky sauce lends itself perfectly if that’s something you can see yourself doing.

Category: Recipes

That just sounds like pasta and tomato sauce with extra steps!

Perfect tofu kofta (Turkish / Lebanese meatballs) with all the trimmings, from scratch.

Homemade oat trofie with mushroom marinara sauce

Fluffy oat pilau with lentils and orange blossom water

Aubergine and black bean sauce with tofu mince

Oat risotto with roast mushrooms and peas