At the start of the UK lockdowns I promised myself that even though travel wasn’t possible, that I would do my best to keep travelling by plate, so I gathered these online memories and international recipes to tease your tastebuds and grace your dinner table.
The last time I travelled by plate here on the blog, I shared 7 dishes from 7 continents that I made – this time I decided to gather together a feast of international recipes and experiences from around the world from a bevy of travel bloggers. An online banquet if you will.
Beef Rendang Recipe – A taste of Indonesia
Packed with tender, melt-in-your-mouth beef cooked in fragrant coconut milk with lemongrass, kaffir lime, galangal, ginger and spices, this slow cooker beef rendang
will fill your kitchen with irresistible aromas, leaving you with a mouth-watering meal to tuck into at the end of the day!
I’ve tasted a few different versions of beef rendang in my lifetime and this has to be the best yet (if I do say so myself!) Today, beef rendang is a popular dish across Indonesia, Malaysia and Singapore, but its roots are thought to lie in Indonesia. This particular recipe was kindly shared with me by Chef Teddy Ibau at Sukau Rainforest Lodge in Sabah, Malaysia (one of the National Geographic’s Unique Lodges of the World!) and I’ve adapted it for preparation in a slow cooker.
This is one of the most popular recipes on my blog at the moment and I can totally understand why! Why not give it a go yourself to see what all the fuss is about?
Kacie | The Rare Welsh Bit Blog | Slow Cooker Rendang
Corn Tamales in Mexico City
If I could travel by plate anywhere it would be to Mexico City, one of my fondest destinations, and one of the best memories from my trip there was a food market tour followed by a cooking class at Casa Jacaranda where we learned how to make delicious authentic Uchepos (Fresh Corn Tamales). Casa Jacaranda is an early 19th Century home, which has been restored by Jorge and Beto. It is so gorgeous and the kind of house which would be a gem to find in an Air BnB search.
It is also totally Instagram worthy. We got together into a little team and had so much fun doing making and assembling the tamales, with tasks split between us from the mixing, blending and the filling of the corn husks with the tamale mixture. The hardest part was waiting patiently for them to steam. It was worth the wait though, as they were divine! They are usually served with a Salsa verde.
A Spoonful of the South African Stellenbosch
What place left a lasting impression and the sweetest taste in my mouth? Well honestly, when I’m asked my favourite country of all time I find it hard to choose between South Africa and Australia so I often give a different answer! But South Africa was my dream trip, a country I wanted to visit so much that I was almost scared to just in case it disappointed me. But I really didn’t need to worry about that…
Angie | Silverspoon London | Travel as a Metaphorical Meal
Kenyan Maru Bhajias
Maru Bhajias remind me of my home land Kenya. The crispy slightly spicy potatoes bhajias pair so well with the special chutney. They remind me of when I was younger and we used to visit our family in the city. We would make sure we went to the eatery with the blue and red logo, Slush, to enjoy some of their maru bhajias served with a lashing of chutney.
Even now when I go back to Kenya we have to have the bhajias a few times. Nothing beats eating them outdoor in a shack in the Kenyan heat. I have yet to meet someone who doesn’t like them. They are a treat because you can easy eat 3 potatoes worth in one go – so moreish. There are many versions of the recipe (which I believe is still a secret) but I think our family one is pretty close to the original.
Neha | Mostly Food and Travel | Maru Bhajia Chutney Recipe
A Taste of Italy – Sima’s Romano Pizza Recipe
Ever tried a Roman pizza or pizza romano as they’re known? It’s a style of pizza originating from the Eternal City of Rome, but not as widespread in the whole of Italy. Unlike the Neapolitan pizza we all know, love and eat on a regular basis. Pizza romano is thin, crispy and typically served as a mid-morning snack in small rectangular pieces and considered to be the original Roman street food. They are topped with all the traditional pizza topping but the best was a pizza bianca topped with mushrooms. We regularly make our own at home with a simple no yeast recipe:
300g plain flour
1 tsp baking powder
1/2 tsp salt
300g natural yoghurt
- Preheat oven to 200c fan/gas mark 7 and place two baking trays in to heat.
- Mix the flour, baking powder and salt in a bowl. Pour in the yoghurt and stir in with a fork. When it forms a rough dough, turn out onto a floured surface and knead into a smooth ball. Divide into two and roll out into thin rectangles.
- Remove the baking trays from the oven and place the rolled out dough on top and bake for 4 minutes.
- Turn the bases over and top with whatever pizza toppings you desire. Bake for another 5 minutes or until the bases are crips and the cheese is bubbling.
- Slice into smaller rectangular pieces and enjoy.
And transport your tastebuds to Rome.
Kavey’s Lahmacun Recipe
Turkish food is one of our favourites, and when we lived in London we were fortunate to be surrounded by many restaurants offering authentic and delicious Turkish cuisine.
Now we have moved to rural Wales, many global cuisines are harder to find, and we’ve been further restricted by the need to stay at home. A deep need to relive travel favourites finally prompted us to develop our own easy recipe for lahmacun–these are Turkish flatbread topped with a spicy lamb mince, grilled until cooked and served hot and fresh with mixed salad. International Recipes
Anna’s Simple Dairy Free Pavlova
Very simple recipe, feeds 4 people max (ok for 1… ), whisk 2 egg whites until stiff, then whisk in 1 table spoon at a time 125g of caster sugar so it goes all shiny. add a teeny bit of cornflour and vanilla extract and whisk in. Dollop onto a baking sheet and bake at 130 degrees celcius fan oven for an hour. Leave in the oven until cool and you are ready to eat it. Ladle whisked cream onto it and some healthy raspberries for balance. then serve with extra cream. And eat the left overs for breakfast!
It doesnt remind me of anywhere specific but as i can’t digest lactose is something I have to make myself to be able to enjoy it rather than eat it in a restaurant! It’s something my mum always made for special occasions when I was growing up!
Lolly Cake – New Zealand
This is a New Zealand institution, and I can almost guarantee that to bring a homesick Kiwi to their knees, or if you want to bribe them into doing something horrendous, make this Lolly Cake recipe. For it to be truly authentic, you need to use Griffins Malt Biscuits and Pascal Eskimo Lollies – but in the UK Malted Milk biscuits and firm Marshmallows/Shrimps can be substituted in times of dire need. But only in life or death situations, you understand. International Recipes
Me | Adventures of a London Kiwi | Lolly Cake Recipe
Which of these online memories and international recipes are going to tease your tastebuds and grace your dinner table…? I’d recommend all of them. That’s bascially a week of menu suggestions right there.
What international recipes or dishes bring back fond memories for you?