At World Kitchen in Leith events, Alice’s beans in coconut disappear off the plates in record time and everyone wants to know how to make them. Well, here Alice Musamba shares the secret and a little extra tip: the coconut sauce can be adapted to suit many other vegetables. In fact at last night’s World Kitchen meeting she brought a pot of delicious mushrooms in coconut. They soon disappeared off the plate too.
When Agnes Ngulube Holmes goes shopping for World Food Day she finds herself transported from an Edinburgh street to the African continent. This is what she found.
Rami Okasha rustled up a taste of Egypt for World Food Day. Here he gives his recipe for Felafel and makes it sound very simple. That’s Rami in the picture on the right busy dishing up to the stream of people arriving for lunch at Out of the Blue Drill Hall (Ellie and Maka are on the left). Continue reading “A feeling for Felafel”
For World Food Day in Out of the Blue on Sunday 16 October, Ellie Casson set out to overcome her fear of failure – the perfect paella is hard to make and she has tasted the best in Spain where it comes with sun, sand and the Med. Continue reading “Practice makes perfect (British) paella”
Things are heating up again at World Kitchen in Leith as members prepare to take part in World Food Day at Out of the Blue Drill Hall. Please consider this your invitation to join us!
A tempting invitation in my inbox. An evening of multicultural music, poetry and food at the next Swietlica Open Day on Monday 3 October. It’s the winning combination that draws crowds to the friendly gathering at Fort Community Wing and so I’m very sorry to miss this event but other members of Leith Open Space will be able to join in. Continue reading “Meeting, eating and making music at Swietlica”
The aim, inspired by the World Kitchen in Leith, is to celebrate good home cooking from many cultures.
Here is fresh and spicy food to revive your appetite after Christmas and New Year. In our first World Kitchen film, Mridu Thanki welcomes us into her kitchen to show us how to cook mushrooms in cream with red peppers and fresh green coriander. It’s delicious, doesn’t cost much, takes only a few minutes to prepare and cook – and you can probably get all or most of the ingredients at the corner shop. (See below for the recipe). Continue reading “Lights, action, mushrooms”
Now click here to enjoy the film
We are in the kitchen with Mridu Thanki to taste a meal from her first cookery book, Feasts of India. On a cold Edinburgh day there are tantalising warm spicy smells coming from the pan and we are getting hungry. But it isn’t time to eat yet. While Mridu lines up red peppers, green coriander and creamy button mushrooms we are trying to capture the moment on film – hoping tummies do not rumble above the sound of sizzling onions, cumin and chillies. Continue reading “Feasts of India in Mridu’s kitchen”
If you can’t stand the heat: a rare chance to draw breath in the World Kitchen
It didn’t just rain, it absolutely poured. Recipes and posters got washed away as the deluge battered our poor gazebos. But cooks just kept on cooking which was just as well because as soon as the rain stopped people came looking for food. Crowds of them. We might have hoped for better weather but we couldn’t have asked for a better beginning for the World Kitchen than the Gala Day in Leith Links on Saturday (13 June). Continue reading “World Kitchen cooks up a storm”
Calling all cooks. Here’s your invitation to take part in a unique community event during Leith Festival. World Kitchen in Leith is based on the simple idea that food is the best way to bring people together so we can celebrate the many different cultures that make Leith the most vibrant part of Scotland’s capital city. [See also World Kitchen Cooks up a Storm] Continue reading “Come to the World Kitchen in Leith”