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Showing posts from December, 2016

Ethiopian Chicken Stew (Doro Wot)

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This Ethiopian stew is commonly served after periods of fasting like Christmas and Easter. Its hearty nature makes it the perfect dish to break a fast and enjoy family time. Christmas according to the Ethiopian Orthodox Church and Ethiopian calendar is 7 January, not 25December.
Spicy, tasty and warming, this dish is far from the typical Australian BBQ but would be delicious on a cold Christmas night.
Traditionally cooked with butter, I opted for oil and a little yoghurt instead – lighter yet still a little creamy with the yoghurt.

Ingredients: 3 tablespoon vegetable oil1 tablespoon of minced ginger1 onion finely chopped3 garlic cloves2 tablespoons of Ethiopian spice mix (berbere)1 tomato, chopped8 chicken drumsticks2 cups water2 cups chicken stock4 hard boiled eggs3 tablespoon Greek yoghurtSalt and pepper
Method: Cook onion in oil until it starts to softenAdd garlic and ginger until soft and fragrantAdd 2 tablespoons berbere and toast until fragrantAdd chicken, tomato, water, stock and sa…

Risalamande – Danish rice dessert with cream and almonds

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After a Google search and a few interesting Christmas traditions later (for example in Japan, KFC is the traditional Christmas Eve feast - the lines go out the door!), I came across this interesting Danish Christmas tradition. Risalamande is a rice pudding with almonds and cream, served with cherry sauce. Riz a l’amande translates to rice and almonds.
Having grown up on rizogalo, a Greek rice pudding with cinnamon, I was curious so had to give this one a go…with a yoghurt twist of course.
Traditionally this dish is served mixed with cream however to lighten it a little I opted for ¾ cream and ¼ yoghurt. I think the result was good.


Ingredients: ½ cup white rice2.1 cups of milk¼ cup water½ teaspoon of vanilla essence2 tablespoons of sugar200g pitted cherries in syrup2 tablespoons of the cherry syrup2 tablespoons of icing sugar1 tablespoon of sugar2 tablespoons of ground almonds¾ cup of cream½ teaspoon vanilla¼ cup of Greek yoghurt
Method: Put rice and water in a saucepan and let cook until…