Netherlands: Speculaas Cookies

I have to admit something at the start of this blog. Well, two things. Firstly, I thought Netherlands and Holland were the same place (although I see from Wikipedia I wasn’t entirely incorrect – Holland is a region in the Netherlands, but is often used as another name for the whole country). The second thing…

Tunisia: Khobz Talian

My earliest memory or knowledge of Tunisia was a Brainstrain (I think that’s what it was called) question we got given in Grade 3 (back in 1996). Basically in order to enhance our general knowledge we would get asked a couple of questions and had to go home and find the answers – these were…

Austria: Vanillekipferl

I put off making this dish because it seemed a little bit tedious (well, a lot tedious!). The recipe calls for Vanilla sugar which I couldn’t find anywhere (didn’t really look hard enough) and also just lots of steps and ya, it just seemed difficult. I’m so glad though that I decided to take the…

Luxembourg: Quetschentaart

As with many of the food that I’ve cooked (Tinginys, Gozinaki, Man’oushe, Bajadera, Kladdkaka – you get the picture), I have absolutely no idea how to pronounce Quetschentaart. I have an idea about how you pronounce it in my head, but any Luxembourgish person would either laugh at me, or perhaps be deeply offended by…

Bangladesh: Lamb Curry

Ah Bangladesh…when I first think of Bangladesh I think of cricket. The team has only ever won 10 test matches – 8 against Zimbabwe (not much of a feat really), and 2 against West Indies. They’re slightly better in ODIs with some wins against some of the stronger teams – NZ, England, India, Sri Lanka,…

Iceland: Pancakes (Pönnukökur með þeyttum rjóma

Since living in Joburg Shrove Tuesday has been a tradition among our friends. We make pancakes and bring different fillings to contribute – some savoury, some sweet. Last year on Shrove Tuesday (we actually celebrated on a Monday) I made German Berliners – doughnuts that were just so delicious. I decided to be strictly traditional…

Lithuania: Tinginys

In South Africa we have ‘Marie Biscuit Fridge Cake.’ I don’t know if it originated here, but I know that it is a staple at various fetes and school cake sales around the country. The reason for this, I think, is that it’s incredibly easy to make, with only a few ingredients – Maries, sugar…

Thailand: Vegetable Curry

I love cooking for big groups of friends. I love entertaining, and this challenge has helped me to create such different dinner parties, and cook different meals for my friends. Our general trend with dinner parties is that people bring their own drinks. Generally somebody will offer to bring dessert (this is usually Laura, and…

Russia: Chicken Kiev

I was watching a little preview of one of Trevor Noah’s shows in New York, and he mentioned that he loves accents. He especially loves when certain accents have so much power over us. He goes on to say that Russians, for example, are the most feared people on the planet and even if they say…

Afghanistan: Lavand-e-Murgh

Like with Syria I don’t really know a lot about Afghanistan, and the stuff that I do know is usually, unfortunately, associated with negative news and stories. A very small part of Afghanistan’s border is shared with China, which I think is incredible, mainly because I just didn’t know that. I imagine them to be…

Georgia: Gozinaki

The only Georgia I’m vaguely familiar with is the state in the USA. I have ‘Georgia Tech’ in mind, and am not sure if maybe it’s been referenced in a movie. Anyway, I digress, because that is in fact not the same Georgia that I cooked this week. Georgia is a country which borders Russia,…

Lebanon: Red Lentil Soup and Man’oushe

I can’t say that I make the wisest decisions when it comes to the type of meals I cook. I don’t stick to seasons and am not afraid to mix different nationalities with starters and desserts. This cook was an example of an incorrect seasonal cook. I made soup. In the height of the South…