Cake recipe as you’ve never known it: Buns of TAAF

Readers, we once again apologise for the length of time it has been since our last blog post. It’s partly due to a particularly busy time, but more to do with the fact that Terres australes et antarctiques francaise (TAAF), or the French Southern and Antarctic Lands to you and me, isn’t really a real country. Well, it is, but no one lives there, and as a result, no one really cooks there, so recipes are pretty hard to come by.

Whilst we usually wish we were the first to come up with the idea of cooking one dish from every country in the world so that we could become rich and famous and quit our day jobs, it’s times like these that we are grateful for the trailblazers who have paved the way ahead of us. Thanks to Travel by Stove, we found a recipe for Buns of TAAF, which may actually be called that or may have just been christened that by Google Translate. Either way, it was good enough for us, except for the fact that we had a house full of not only Christmas cake but also Miranda’s birthday cake, so we had to wait a few weeks before it was practical to make it. But wait we did, and make we did, and today we bring you the results (although technically we only made a singular Bun of TAAF, as we halved the recipe). Continue reading


Easing back in: Antiguan tropical curried chicken salad baguette

Happy New Year, readers! Who else can’t believe that it’s already 2018? 2017 seems to have disappeared in an utter blur.

Now, if you’re the sort of person who reads a food blog, you’re probably also the sort of person who ate far too much food over the festive period, and also probably contributed to at least some of the cooking. Perhaps, then, like us, you’re not averse to the odd really easy recipe now that it’s January, or the odd light, not-indulgent-at-all dinner. If so, read on… Continue reading

Festive colours: Vatican (Florentine) tomato soup

Finally, we again find ourselves in a country we have actually visited. We spent a rainy weekend in Rome in February 2014 and of course visited Vatican City while we were there. Vatican City (or, to use its full name, Vatican City State) lies within Rome’s borders and is the smallest state in the world by both area (110 acres) and population (1000). Other than being the home of the Pope, it is most well-known for its extensive museum (including the Sistine Chapel) and St Peter’s Basilica, both of which we visited.

1025a Vatican scale model compressed

1026a Vatican Museums compressed

1027a St Peter's compressed Continue reading

Not for the faint-hearted: Montserratian goat water

We approached this recipe with some trepidation. Yes, it really does say 4-5 scotch bonnet chillies. Knowing how hot just one of these bad boys can make a dish, we nearly chickened out, but in the end we decided that we do like spicy food, we could talk ourselves into being brave for one meal, and if it really was unbearably hot, we had plenty of yoghurt in the fridge. Thus, our Montserratian goat water journey of discovery began.

Goat water is also referred to as kiddy stew, which is obviously in reference to the term for a baby goat but is also quite ironic in that you would never dare serve this volcanic concoction to a human kiddy. It is the national dish of the island of Montserrat, a small Caribbean island with a population of less than 5000, all of whom clearly have strong constitutions and steel-lined digestive systems. Many of Montserrat’s inhabitants also have Irish ancestry, so there is a good chance that goat water is a descendant of Irish stew – just with a considerable Caribbean twist. Continue reading

Food before politics: Kosovan Tavë Prizreni

Kosovo’s status as a country is somewhat contentious. After claiming independence from Serbia in 2008, it is only partially recognised within the United Nations (43% of the member states don’t acknowledge it as an independent state). Still, that’s 57% of member states that do recognise it, so as far as we were concerned, that was enough to justify making a Kosovan dish. However, a nine-year-old country doesn’t exactly have a traditional national dish. Due to historical and ethnic connections with Albania (see, this just gets more complicated), Kosovan cuisine has been particularly influenced by Albanian cuisine. We haven’t yet made a dish from Albania so we didn’t want to accidentally make Albania’s national dish for Kosovo!

Fortunately, we stumbled upon tavë prizreni, which translates to Plate of Prizren, Prizren being a Kosovan city. This seemed like the closest thing to a national dish that we were going to find, so Friday’s dinner menu was decided! It was impossible to find a recipe in English, though, so we turned to Google Translate, which is always fun: we had to decipher such instructions as ‘put the mass of the pizza into the pan’ and ingredients like ‘lacquered and cropped tomatoes’. We think that our recipe below is a pretty accurate version of the original dish, but if we have any Kosovan readers, please do set us straight if we’re wrong! Continue reading

Autumn warmer: Guadeloupe porc-colombo

We recently spent two weeks in South Africa and had a wonderful time. Although much of the holiday centred around food, drink and outdoor activities (as is typical for us), it was in other ways unlike any other holiday we’ve taken before, and we wished we had time to see and do more. Sadly, though, our jobs beckoned, so we had to cut it off at two weeks.

In addition to the bounteous (and cheap!) food and wine, fascinating social dynamics and incredible wildlife experiences, one thing we particularly enjoyed was the glorious weather. We spent our last few days in the far north of the country, right near the Botswana-South Africa border, and temperatures were in the mid-to-high 30s every day. To look on the bright side of returning to a crisp English autumn day, the colours were vibrant and beautiful, but the 30 degree drop in temperature between getting on the plane in Johannesburg and getting off at Heathrow was not appreciated! Fortunately, we had a Guadeloupe curry to warm us up. Continue reading

Beanz still meanz Heinz: Macedonian tavche gravche

‘I’m going to write the fastest blog post ever,’ Miranda declared just now as she sat down at the computer. The irony of this then dawned on her, as she considered the fact that this dish was probably the one that has taken longer to cook than any other. Nonetheless, a quick post is all this is going to be, we’re afraid, because we’re going away in a few days (woohoo!) and have more pre-holiday jobs to do than we care to think about. So today you are spared a lengthy preamble, whilst we merely present you with the recipe (with thanks to 196 Flavors for Macedonian tavche gravche: beans in a skillet. Continue reading