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.
Rami Okasha rustled up a taste of Egypt for World Food Day. Here he gives his recipe for Falafel 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 Falafel”
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”
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”
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”