Showing posts from December, 2016

Ethiopian Chicken Stew (Doro Wot)

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 25 December. 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 oil 1 tablespoon of minced ginger 1 onion finely chopped 3 garlic cloves 2 tablespoons of Ethiopian spice mix (berbere) 1 tomato, chopped 8 chicken drumsticks 2 cups water 2 cups chicken stock 4 hard boiled eggs 3 tablespoon Greek yoghurt Salt and pepper Method:       Cook onion in oil until it starts to soften            Add garlic and ginger until soft and fragrant           

Risalamande – Danish rice dessert with cream and almonds

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 rice 2.1 cups of milk ¼ cup water ½ teaspoon of vanilla essence 2 tablespoons of sugar 200g pitted cherries in syrup 2 tablespoons of the cherry syrup 2 tablespoons of icing sugar 1 tablespoon of sugar 2 tablespoons of ground almonds ¾ cup of cream ½ teaspoon vanilla ¼ cup of Greek yoghurt Meth