World of Design: Favourite Recipes From Food Lovers Across the Globe
Travel with your tastebuds and experience for yourself these international foodies’ favourite dishes
Normally on Houzz you find interiors inspiration and renovation advice in our stories, but this is a bit different, as we’re sharing recipes for good eats rather than beautiful rooms in this ideabook. And what treats there are in store. From spicy lentil soup in Spain to a marinated mackerel supper in Paris, here are 11 delicious dishes from around the globe for you to try at home.
Method
1. Preheat oven to 175°C.
2. Heat the oil very slowly in a pan over a low temperature. Add maple syrup or honey and chocolate and let it melt gently. Remove from heat. Add the grated beetroot.
3. Whisk the eggs in a separate bowl and add them to the chocolate mixture.
4. In another bowl, mix the spelt flour, cocoa powder, baking powder and salt. Gently fold into the melted chocolate mixture.
5. Oil a cake tin and pour in the mixture. Cook for about 25 minutes. Let cool before serving.
This recipe is inspired by the fantastic cooks at Green Kitchen Stories.
1. Preheat oven to 175°C.
2. Heat the oil very slowly in a pan over a low temperature. Add maple syrup or honey and chocolate and let it melt gently. Remove from heat. Add the grated beetroot.
3. Whisk the eggs in a separate bowl and add them to the chocolate mixture.
4. In another bowl, mix the spelt flour, cocoa powder, baking powder and salt. Gently fold into the melted chocolate mixture.
5. Oil a cake tin and pour in the mixture. Cook for about 25 minutes. Let cool before serving.
This recipe is inspired by the fantastic cooks at Green Kitchen Stories.
2. Ayurvedic Lentil Soup With Turmeric
Serves 4
Cooks: Celia Montoya and Kike Keller
Location: Valdemorillo, Spain
Ingredients
1 clove of garlic, finely chopped
1 onion, finely chopped
Oil for frying
1 green pepper, finely chopped
1 red pepper, finely chopped
4 carrots, chopped
Slice of squash, chopped
1 tablespoon curry powder
1 tablespoon turmeric
400g red lentils
1 litre vegetable stock
Salt and pepper, to taste
Method
1. Fry the garlic and onion gently in oil, then add the peppers. Stir and add the carrots and squash.
2. Add the curry powder and turmeric. Add the lentils and fry them a bit before pouring in the vegetable stock. Leave on medium heat until the lentils are to your taste. Check the seasoning.
3. Gently pulse with a blender to get a thick soup.
Serves 4
Cooks: Celia Montoya and Kike Keller
Location: Valdemorillo, Spain
Ingredients
1 clove of garlic, finely chopped
1 onion, finely chopped
Oil for frying
1 green pepper, finely chopped
1 red pepper, finely chopped
4 carrots, chopped
Slice of squash, chopped
1 tablespoon curry powder
1 tablespoon turmeric
400g red lentils
1 litre vegetable stock
Salt and pepper, to taste
Method
1. Fry the garlic and onion gently in oil, then add the peppers. Stir and add the carrots and squash.
2. Add the curry powder and turmeric. Add the lentils and fry them a bit before pouring in the vegetable stock. Leave on medium heat until the lentils are to your taste. Check the seasoning.
3. Gently pulse with a blender to get a thick soup.
3. Steamed Veggies and Tofu Wrapped in Banana Leaves
Serves 2
Cook: Nahji Chu
Location: Sydney, Australia
Ingredients
2 long banana leaves, wiped down with a damp cloth
200g fresh shiitake mushrooms
200g enoki mushrooms
1 onion, chopped
1 spring onion, chopped
6 whole okra
3 sprigs of snake beans (Chinese long beans), chopped
½ bunch dill, chopped
1 clove garlic
100g fresh ginger, thinly sliced
1 sprig fresh peppercorns
150g silken tofu, cut into chunks
For the sauce:
3 tablespoons shaohsing wine
3 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon honey
1 teaspoon pepper
1 teaspoon salt
Method
1. To make the banana leaves malleable so they don’t break, run each leaf over a flame or hot plate to soften it. Place each softened leaf on a large piece of baking paper.
2. Combine all the sauce ingredients in a small bowl and stir.
3. Place the veggies, tofu and non-sauce seasonings in the centre of each banana leaf and drizzle the sauce over the top.
4. Wrap it all up so the baking paper completely surrounds the outside, like a parcel.
5. Steam for 25 minutes and serve with steamed sticky rice.
Serves 2
Cook: Nahji Chu
Location: Sydney, Australia
Ingredients
2 long banana leaves, wiped down with a damp cloth
200g fresh shiitake mushrooms
200g enoki mushrooms
1 onion, chopped
1 spring onion, chopped
6 whole okra
3 sprigs of snake beans (Chinese long beans), chopped
½ bunch dill, chopped
1 clove garlic
100g fresh ginger, thinly sliced
1 sprig fresh peppercorns
150g silken tofu, cut into chunks
For the sauce:
3 tablespoons shaohsing wine
3 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon honey
1 teaspoon pepper
1 teaspoon salt
Method
1. To make the banana leaves malleable so they don’t break, run each leaf over a flame or hot plate to soften it. Place each softened leaf on a large piece of baking paper.
2. Combine all the sauce ingredients in a small bowl and stir.
3. Place the veggies, tofu and non-sauce seasonings in the centre of each banana leaf and drizzle the sauce over the top.
4. Wrap it all up so the baking paper completely surrounds the outside, like a parcel.
5. Steam for 25 minutes and serve with steamed sticky rice.
4. Bigoli With Duck Sauce
Serves 4
Cook: Lucas Mignorelli
Location: Vicenza, Italy
Ingredients
1 tablespoon butter
2 tablespoons olive oil
1 onion
3 cloves garlic
1 carrot
400g duck meat, minced
240ml red wine
240ml broth
Fresh thyme or rosemary, to taste
1 bay leaf
Salt, to taste
4 tablespoons double cream or mascarpone cheese
500g bigoli (thick spaghetti)
Grana Padano cheese, to taste
Method
1. Heat the butter and olive oil in a pan and brown the onion, garlic and carrot. Add the duck meat and mix thoroughly.
2. Pour the red wine and the broth over the mixture and add the herbs. Allow the liquid to evaporate, then salt to taste. Add the cream or mascarpone.
3. In the meantime, cook the pasta in abundant boiling salted water. When the pasta is cooked al dente, drain it, put it in the pan with the sauce and toss.
4. Remove from the heat and sprinkle with grated Grana Padano.
Serves 4
Cook: Lucas Mignorelli
Location: Vicenza, Italy
Ingredients
1 tablespoon butter
2 tablespoons olive oil
1 onion
3 cloves garlic
1 carrot
400g duck meat, minced
240ml red wine
240ml broth
Fresh thyme or rosemary, to taste
1 bay leaf
Salt, to taste
4 tablespoons double cream or mascarpone cheese
500g bigoli (thick spaghetti)
Grana Padano cheese, to taste
Method
1. Heat the butter and olive oil in a pan and brown the onion, garlic and carrot. Add the duck meat and mix thoroughly.
2. Pour the red wine and the broth over the mixture and add the herbs. Allow the liquid to evaporate, then salt to taste. Add the cream or mascarpone.
3. In the meantime, cook the pasta in abundant boiling salted water. When the pasta is cooked al dente, drain it, put it in the pan with the sauce and toss.
4. Remove from the heat and sprinkle with grated Grana Padano.
5. French Baguettes
Makes 5 baguettes
Cook: Alexander Udalov
Location: Krasnodar, Russia
Ingredients
800g flour
10g fresh yeast
570g water (the water is weighed)
21g sea salt
Method
1. Put the flour and yeast in a large bowl and add the water. Knead for 5 minutes, then add the salt and knead for another 5 to 7 minutes to make a supple dough that doesn’t stick to the fingers.
2. Form a ball, put the dough in a bowl and cover with a damp towel. Place in a warm spot without draughts for about 20 minutes. The dough will rise in the bowl. Repeat this procedure four times.
3. After the fourth round, cover the bowl with plastic wrap and put it in the fridge (lower shelf preferably) for 8 to 12 hours.
4. Take the dough out of the fridge, let it rest in a warm place for about an hour, lay it on a dusted surface and divide into 320g pieces. Form a small baguette from each piece, then lay them on a cloth (thick linen) dusted with flour. Form some pleats on the cloth between the baguettes. Cover the baguettes with a damp towel and put them in a warm place with no draughts for about an hour. The dough should double in size.
5. Preheat the oven to 260°C. You can bake your baguettes in special baking forms or put them on a tray or a baking stone, using a wooden spatula. Make 7 diagonal cuts with a blade on each baguette before putting it in the oven. If your oven has a vapour moisturising option, use it for the first 10 minutes of baking, then turn it off and lower the temperature to 220°C. After another 10 minutes, lower the temperature to 180°C and bake the baguettes for another 5 minutes. Take them out of the oven and leave on a tray to cool. If you don’t have a vapour moisturising option, spray some water into the oven before putting the baguettes in and follow the same steps.
Makes 5 baguettes
Cook: Alexander Udalov
Location: Krasnodar, Russia
Ingredients
800g flour
10g fresh yeast
570g water (the water is weighed)
21g sea salt
Method
1. Put the flour and yeast in a large bowl and add the water. Knead for 5 minutes, then add the salt and knead for another 5 to 7 minutes to make a supple dough that doesn’t stick to the fingers.
2. Form a ball, put the dough in a bowl and cover with a damp towel. Place in a warm spot without draughts for about 20 minutes. The dough will rise in the bowl. Repeat this procedure four times.
3. After the fourth round, cover the bowl with plastic wrap and put it in the fridge (lower shelf preferably) for 8 to 12 hours.
4. Take the dough out of the fridge, let it rest in a warm place for about an hour, lay it on a dusted surface and divide into 320g pieces. Form a small baguette from each piece, then lay them on a cloth (thick linen) dusted with flour. Form some pleats on the cloth between the baguettes. Cover the baguettes with a damp towel and put them in a warm place with no draughts for about an hour. The dough should double in size.
5. Preheat the oven to 260°C. You can bake your baguettes in special baking forms or put them on a tray or a baking stone, using a wooden spatula. Make 7 diagonal cuts with a blade on each baguette before putting it in the oven. If your oven has a vapour moisturising option, use it for the first 10 minutes of baking, then turn it off and lower the temperature to 220°C. After another 10 minutes, lower the temperature to 180°C and bake the baguettes for another 5 minutes. Take them out of the oven and leave on a tray to cool. If you don’t have a vapour moisturising option, spray some water into the oven before putting the baguettes in and follow the same steps.
6. Gobi Aloo (Indian-Style Cauliflower With Potatoes)
Serves 4
Foodie: Stacy Sodolak
Location: Austin, Texas, United States
Ingredients
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
Salt to taste
450g cauliflower
1 teaspoon chopped fresh coriander
Method
1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala and salt. Cover and continue cooking for 5 to 7 minutes, stirring occasionally.
2. Mix the cauliflower and coriander into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking for 10 minutes, or until potatoes and cauliflower are tender.
Serves 4
Foodie: Stacy Sodolak
Location: Austin, Texas, United States
Ingredients
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste
2 medium potatoes, peeled and cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
Salt to taste
450g cauliflower
1 teaspoon chopped fresh coriander
Method
1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala and salt. Cover and continue cooking for 5 to 7 minutes, stirring occasionally.
2. Mix the cauliflower and coriander into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking for 10 minutes, or until potatoes and cauliflower are tender.
7. Pan-fried Duck Breast in Japanese Dashi Sauce
Serves 4
Cook: Yumiko Shindo
Location: Tokyo, Japan
Ingredients
350g to 400g duck breasts
200ml dashi (see note, below)
50ml soy sauce
50ml mirin (or a mixture of 1½ tablespoons sugar and 30ml sake)
1 negi or spring onion, very thinly sliced
Shichimi-togarashi powder (Japanese mixed chilli powder) or wasabi (Japanese horseradish) paste, to taste
Method
1. Stab the skin of the duck with a fork (to get a crispy finish). Combine the dashi, soy sauce and mirin in a saucepan and heat until simmering.
2. Heat a frying pan and put in the duck breasts (skin side down). Fry until golden brown, wiping off grease with a paper towel – this is important!
3. Fry the other side quickly and soak it in the hot dashi mixture. Leave it until cool.
4. Slice and serve with the dashi sauce and the spring onion. Sprinkle with shichimi-togarashi or add wasabi.
Note Dashi is a stock made from dried bonito flakes and kelp. You can also use dashi powder; use double the quantity in the packet instructions for a tastier sauce.
Serves 4
Cook: Yumiko Shindo
Location: Tokyo, Japan
Ingredients
350g to 400g duck breasts
200ml dashi (see note, below)
50ml soy sauce
50ml mirin (or a mixture of 1½ tablespoons sugar and 30ml sake)
1 negi or spring onion, very thinly sliced
Shichimi-togarashi powder (Japanese mixed chilli powder) or wasabi (Japanese horseradish) paste, to taste
Method
1. Stab the skin of the duck with a fork (to get a crispy finish). Combine the dashi, soy sauce and mirin in a saucepan and heat until simmering.
2. Heat a frying pan and put in the duck breasts (skin side down). Fry until golden brown, wiping off grease with a paper towel – this is important!
3. Fry the other side quickly and soak it in the hot dashi mixture. Leave it until cool.
4. Slice and serve with the dashi sauce and the spring onion. Sprinkle with shichimi-togarashi or add wasabi.
Note Dashi is a stock made from dried bonito flakes and kelp. You can also use dashi powder; use double the quantity in the packet instructions for a tastier sauce.
8. Cheese and Nut Scones
Makes 8 large or 16 small scones
Cook: Cynthia Barcomi
Location: Zehlendorf area of Berlin, Germany
Ingredients
280g flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon sugar
85g cold butter, diced
80ml cold buttermilk
2 eggs
85g cheese, coarsely grated (I like a cheddar-Parmesan mix best)
50g walnuts, coarsely chopped
1 tablespoon herbs (tarragon, marjoram and/or thyme)
1 dried chilli pepper, crumbled, according to taste
Makes 8 large or 16 small scones
Cook: Cynthia Barcomi
Location: Zehlendorf area of Berlin, Germany
Ingredients
280g flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon sugar
85g cold butter, diced
80ml cold buttermilk
2 eggs
85g cheese, coarsely grated (I like a cheddar-Parmesan mix best)
50g walnuts, coarsely chopped
1 tablespoon herbs (tarragon, marjoram and/or thyme)
1 dried chilli pepper, crumbled, according to taste
Method
1. Preheat oven to 200°C. Line your baking sheet with parchment; set aside.
2. Mix the flour, baking powder, baking soda, salt and sugar together in a large bowl. Add the cold butter pieces and mix with your fingertips until the mixture resembles coarse crumbs. Work quickly – cold butter makes for light and flaky scones!
3. Mix the cold buttermilk with the eggs and add to the flour-butter mixture. Stir until it becomes a dough, but don’t overstir. Add the cheese, nuts, herbs and chilli and mix gently.
3. Dump the mixture onto a lightly floured work surface and work the dough into a disc about 20cm across and about 2cm thick. The dough will be very dry, but that’s a good thing – a dry dough makes light scones.
4. Quarter the dough, then divide each piece into halves again to create 8 pieces. You may also flatten the dough by hand until it is 2cm thick and then cut out circles with the rim of a glass.
5. Bake for about 18 to 20 minutes, until the scones are slightly browned. Cool for 10 minutes on a rack before enjoying!
1. Preheat oven to 200°C. Line your baking sheet with parchment; set aside.
2. Mix the flour, baking powder, baking soda, salt and sugar together in a large bowl. Add the cold butter pieces and mix with your fingertips until the mixture resembles coarse crumbs. Work quickly – cold butter makes for light and flaky scones!
3. Mix the cold buttermilk with the eggs and add to the flour-butter mixture. Stir until it becomes a dough, but don’t overstir. Add the cheese, nuts, herbs and chilli and mix gently.
3. Dump the mixture onto a lightly floured work surface and work the dough into a disc about 20cm across and about 2cm thick. The dough will be very dry, but that’s a good thing – a dry dough makes light scones.
4. Quarter the dough, then divide each piece into halves again to create 8 pieces. You may also flatten the dough by hand until it is 2cm thick and then cut out circles with the rim of a glass.
5. Bake for about 18 to 20 minutes, until the scones are slightly browned. Cool for 10 minutes on a rack before enjoying!
9. Gooseberry and Mint Meringue Pie
Serves 6
Cook: Pip McCormac
Location: London, England
Ingredients
Flour, for dusting
500g shortcrust pastry
300g gooseberries, fresh or tinned
150g sugar
2 mint sprigs, chopped
100g butter
4 egg yolks
Finely grated zest and juice of 2 lemons
25g cornflour
For the meringue:
4 egg whites
100g caster sugar, plus extra for sprinkling
Method
1. Preheat the oven to 180°C. On a lightly floured work surface, roll out the pastry until thin, circular and about 22cm in diameter; transfer to a 20cm pie dish. Press the pastry into the dish and seal any cracks. Roll the rolling pin over the top to cut away any excess. Cover the pastry with baking paper and weigh it down with baking beans or dry pasta. Place it in the oven and bake for 15 minutes. Remove the baking paper and weights and bake for another 10 minutes.
2. Meanwhile, prepare the filling. If using fresh gooseberries, rinse and top and tail them. If using tinned, drain well. Place in a saucepan with the sugar, mint, butter, egg yolks, lemon zest and juice and place the pan over low heat. Once the butter has melted and the mixture has begun to bubble, remove a few tablespoons of the liquid and whisk it in a bowl with the cornflour until you have a smooth paste. Return this to the pan and stir it all together – be careful, it may spit. Bring to the boil and pour into the baked pastry. Set aside and allow to cool.
3. Place the egg whites in a clean, dry bowl and begin to beat them slowly with an electric mixer, adding the caster sugar a little at a time. They should become thick and glossy after about 8 minutes – if stiff peaks form when you lift the beaters out of the meringue, then it’s definitely ready. Carefully spoon it over the gooseberries, using a spatula to spread it out smoothly. Sprinkle a little extra sugar over the top.
4. Bake the pie in the oven for 25 minutes, until the top of the meringue is pale brown and springy to the touch. Serve immediately with a generous dollop of cream.
Serves 6
Cook: Pip McCormac
Location: London, England
Ingredients
Flour, for dusting
500g shortcrust pastry
300g gooseberries, fresh or tinned
150g sugar
2 mint sprigs, chopped
100g butter
4 egg yolks
Finely grated zest and juice of 2 lemons
25g cornflour
For the meringue:
4 egg whites
100g caster sugar, plus extra for sprinkling
Method
1. Preheat the oven to 180°C. On a lightly floured work surface, roll out the pastry until thin, circular and about 22cm in diameter; transfer to a 20cm pie dish. Press the pastry into the dish and seal any cracks. Roll the rolling pin over the top to cut away any excess. Cover the pastry with baking paper and weigh it down with baking beans or dry pasta. Place it in the oven and bake for 15 minutes. Remove the baking paper and weights and bake for another 10 minutes.
2. Meanwhile, prepare the filling. If using fresh gooseberries, rinse and top and tail them. If using tinned, drain well. Place in a saucepan with the sugar, mint, butter, egg yolks, lemon zest and juice and place the pan over low heat. Once the butter has melted and the mixture has begun to bubble, remove a few tablespoons of the liquid and whisk it in a bowl with the cornflour until you have a smooth paste. Return this to the pan and stir it all together – be careful, it may spit. Bring to the boil and pour into the baked pastry. Set aside and allow to cool.
3. Place the egg whites in a clean, dry bowl and begin to beat them slowly with an electric mixer, adding the caster sugar a little at a time. They should become thick and glossy after about 8 minutes – if stiff peaks form when you lift the beaters out of the meringue, then it’s definitely ready. Carefully spoon it over the gooseberries, using a spatula to spread it out smoothly. Sprinkle a little extra sugar over the top.
4. Bake the pie in the oven for 25 minutes, until the top of the meringue is pale brown and springy to the touch. Serve immediately with a generous dollop of cream.
10. Chocolate-dipped Cherries
Makes 15 cherries
Cook: Anne Moltke Dahl
Location: Copenhagen, Denmark
Ingredients
200g cherries, with stems
200g dark chocolate, chopped
(I always use Valrhona)
Method
1. Place the chocolate in a shallow bowl over a pan of gently simmering water. Make sure the steam doesn’t get into the chocolate.
2. Gently dip the cherries in the chocolate, taking care to coat them as much as possible.
3. Place on greaseproof paper and chill in the fridge until set.
Makes 15 cherries
Cook: Anne Moltke Dahl
Location: Copenhagen, Denmark
Ingredients
200g cherries, with stems
200g dark chocolate, chopped
(I always use Valrhona)
Method
1. Place the chocolate in a shallow bowl over a pan of gently simmering water. Make sure the steam doesn’t get into the chocolate.
2. Gently dip the cherries in the chocolate, taking care to coat them as much as possible.
3. Place on greaseproof paper and chill in the fridge until set.
11. Mackerel Pickled With Seasonal Fruits, Artichoke Basil Mash, Fresh Peas and White Wine Clams
Serves 4
Cook: Yannick Boutit
Location: Paris, France
Ingredients
2 fresh mackerel
Seasonal fruits (apples, strawberries, cherries, nectarines, etc)
2 handfuls of small clams
1 shallot
50ml white wine
Flat-leaf parsley, chopped
200g fresh peas
For the marinade
100ml white basil vinegar (or rice vinegar)
100ml dry white wine
Juice of 2 lemons
Coriander (or any other aromatic herb you like)
Serves 4
Cook: Yannick Boutit
Location: Paris, France
Ingredients
2 fresh mackerel
Seasonal fruits (apples, strawberries, cherries, nectarines, etc)
2 handfuls of small clams
1 shallot
50ml white wine
Flat-leaf parsley, chopped
200g fresh peas
For the marinade
100ml white basil vinegar (or rice vinegar)
100ml dry white wine
Juice of 2 lemons
Coriander (or any other aromatic herb you like)
For the mash
3 artichokes
1 potato, diced
1 tablespoon cream
6 basil leaves
Salt and pepper
1 knob of butter
Method
1. Make the marinade by putting all the ingredients for it into a salad bowl. Dice the mackerel into 1cm cubes and cut the fruits very thinly.
2. 30 minutes before laying your table, put the mackerel and fruits into the marinade; they’ll take all the flavours and will cook in the lemon juice.
3. Prepare the artichoke mash: Take the leaves off the artichokes and boil the hearts with the potato for 25 minutes. Dry the artichokes and potato and mash them and mix with the cream and basil; add salt, pepper and a knob of butter.
4. Take the clams and put them in salted water for 30 minutes to wash the sand out. Brown them with the shallot until it is soft. Boil the shells in white wine and let them open for 10 minutes before adding a pinch of chopped flat-leaf parsley.
5. Shell the peas and keep the pods to decorate the plate. Boil the peas for 5 minutes, then put them in iced water to stop the cooking and brighten the colour.
Arrange all the food on plates and serve.
TELL US…
Are you passionate about food and cooking? Please share your favourite recipes in the Comments and be sure to tell us where you live.
3 artichokes
1 potato, diced
1 tablespoon cream
6 basil leaves
Salt and pepper
1 knob of butter
Method
1. Make the marinade by putting all the ingredients for it into a salad bowl. Dice the mackerel into 1cm cubes and cut the fruits very thinly.
2. 30 minutes before laying your table, put the mackerel and fruits into the marinade; they’ll take all the flavours and will cook in the lemon juice.
3. Prepare the artichoke mash: Take the leaves off the artichokes and boil the hearts with the potato for 25 minutes. Dry the artichokes and potato and mash them and mix with the cream and basil; add salt, pepper and a knob of butter.
4. Take the clams and put them in salted water for 30 minutes to wash the sand out. Brown them with the shallot until it is soft. Boil the shells in white wine and let them open for 10 minutes before adding a pinch of chopped flat-leaf parsley.
5. Shell the peas and keep the pods to decorate the plate. Boil the peas for 5 minutes, then put them in iced water to stop the cooking and brighten the colour.
Arrange all the food on plates and serve.
TELL US…
Are you passionate about food and cooking? Please share your favourite recipes in the Comments and be sure to tell us where you live.
Serves 6 to 8
Cooks: Minna, left, and Julia Torstensson
Location: Near Norrtälje, Sweden
Ingredients
200ml sunflower oil
200ml maple syrup or runny honey
100g dark chocolate (70% cocoa)
250g grated raw beetroot
3 eggs
175g spelt flour
3 tablespoons cocoa powder
2 teaspoons baking powder
Pinch of sea salt