• Suvendu & Ruma

Food In A Flash: 8 Amazing Easy Meals Food Recipe With International Flavors.

You can create amazing easy meals food recipe with international flavor using local ingredients - roasts, kebabs, bread, dip and even mousse!

1. Chicken, Apple And Cider Skillet Pot Roast

If there's one thing we love about the Blue Mountains in NSW, it's the apples... and the incredible cider they make there. Put together with an easy family fave like chicken, you have the makings of a simple, delicious meal. PS, if you can't find the cider in your bottle shop, go online.

2. Greek-Style Pork And Capsicum Kebabs With Goat's Cheese Dolmades

Light, fresh, Med-inspired food can always help you to forget it's actually chilly. And that's what this recipe is here to do, using the best local ingredients and a healthy dose of smoke-infused flavor.

3. Green Olive, Semillon And Rosemary EPI

There are few things in life more satisfying than baking a loaf of bread. It's just about the ultimate statement of controlling your own world. The Epi, or Pain d'Epi to give its full name, is meant to look like a sheaf of wheat, but what you will love about it is that it neatly separates into rolls - and has just about the best crust of any loaf you will ever try.

4. Beetroot Babaghanoush With Mustard Oil Wafers

If you want to create your own mezze platter you need a good dip - and this one is hard to beat. Turn tortillas into cheat's flatbread then add whatever you like - chicken, olives, cheese...

5. Seed-Crusted Strip-loin With Egg Salad

This tender cut of beef is ideal for a warm salad - you simply sear, slice and serve. Take it to the level of comfort food with mash and red wine gravy on the side.

6. Mocha - Raspberry Mousse Cups

Korean cooks and baristas make a version of this idea called Dalgona. While this can be made with fresh coffee, it is wildly better with instant, owing to the way the structure of the coffee, changes through drying.

7. Wild Honey Thousand - Layer Cake With Jammy Fool

Originally from Indonesia, variations of this recipe are now found around the world, and the time has come for it to hit the kitchen at your place. After all, there are few ideas simpler than this.

8. Maple - pecan Blondies

Brownies are great but blondies are even more decadent. Let's be clear - they're very tasty but ot exactly healthy! That's OK, we all need a treat now and again.


Preparation time:10 mins, Cooking time: 40 mins, and Serve 4

  • 8 chicken thigh fillets, skin on

  • Sea-salt flakes and freshly ground black pepper, to season

  • 1/4 cup plain flour

  • 125g unsalted butter, chopped

  • 2brown onions, finely sliced

  • 2 sticks celery, finely sliced

  • 4 bay leaves

  • 12 cloves garlic, sliced

  • 4 apples, peeled, cored, thickly sliced

  • 750 ml apple cider

  • Soft polenta and sauteed kale, to serve

STEP-1: Season chicken generously, then toss in flour until evenly coated. Put half the butter in a large heavy-based skillet over medium heat. Cook chicken in batches until browned. Set aside.

STEP-2: Saute onion, celery, bay leaves and garlic in remaining butter for 7-8 minutes, until aromatic. Arrange chicken and apple on top and pour over cider. Cook gently for 20-25 minutes, until chicken is firm and sauce has thickened. Serve on polenta with sauteed kale.


Preparation time:15 mins, Cooking time: 15 mins, and Serve 4

  • 500g pork loin

  • Sea-salt flakes and freshly ground black pepper, to season

  • Finely grated zest and juice of 2 lemons

  • 1/4 cup extra virgin olive oil

  • 2 red capsicums

  • 1 cup walnuts

  • 12 large pickled vine leaves, rinsed

  • 1 cup soft goat's cheese

  • Grilled pita bread, yoghurt, chopped flat-leaf parsley and lemon wedges, to serve

STEP-1: Use a sharp knief to cut port into 3cm cubes. Season, then mix with zest and oil. Cut capsicums into 3cm dice.

STEP-2: Thread pork and capsicum onto metal skewers, then set aside for 10 minutes. Meanwhile, pound walnuts in a mortar to make paste.

STEP-3: Arrange vine leaves on a board, arrange a square of walnuts in center of each one, top with goat's cheese, then roll up to enclose.

STEP-4: Cook kebabs over low-medium coal fire, drizzling occasionally with juice. Serve with dolmades, pita, yoghurt, parsley and lemon.


Preparation time: 30 mins plus 2 hour rising, Cooking time: 1 hour, and Makes 2 loaves

  • 2 cups green olives, pitted

  • 750ml semillon wine

  • 500g baker's flour

  • 1 and half sachets (10g) instant dried yeast

  • 10g fine salt

  • 4 springs rosemary, chopped

  • Pickles, cheese, small-goods and extra virgin olive oil, to serve.

STEP-1: Preheat oven to 160.C fan-forced (180.C conventional). Finely chop olives, arrange on an oven tray and bake for 20 minues, until dry to touch. Set aside. Meanwhile, boil wine until reduced to 300ml. Cool to room temperature. Increase oven to 210.C fan-forced (230.C conventional).

STEP-2: Combine half of the flour and yeast with reduced wine in bowl of an electric mixer with a paddle attachment. Beat on medium speed for 10 minutes, until thick. Cover, then leave to rise for 1 hour, until mixture collapses on itself.

STEP-3: Add remaining flour, salt, chopped olives and rosemary and knead with dough hook until smooth. Set aside for 30 minutes.

STEP-4: Divide into 2 and roll out to log shapes, then arrange on oven trays. Let rise for 40 minutes. Dust with flour, then snip with scissors from alternating sides. Bake for 20 minutes, then reduce oven to 180.C fan-forced (200.C conventional), and bake for a further 20 minutes. Cool on a wire rack. Serve with pickles, cheese, small-goods and oil.


Preparation time 10 mins, Cooking time 1 hour 20 mins, and Serves 4
  • 2 large eggplants

  • 415g can whole baby beetroot, drained

  • 4 cloves garlic, minced

  • 1 tsp Ras el Hanout spice mix or Moroccan seasoning

  • 2 Tbsp tahini

  • Sea-salt flakes and freshly ground black pepper, to season

  • 4 large tortillas

  • 1 and half Tbsp mustard seed oil (from international aisle in supermarket)

  • Juice of 1 lime

  • 2 Tbsp toasted sesame seeds

  • Springs flat-leaf parsley, to serve

STEP-1: Preheat oven to 180.C fan-forced (200.C conventional). Put eggplants on a lined oven tray and bake for 1 hour, until very soft. Halve, scoop out flesh into a large bowl and mash with a spoon. Transfer to a fine sieve and continue stirring to drain excess water. Discard excess water.

STEP-2: Puree beetroot, garlic and spice mix in a blender. Add to eggplant mixture, then fold in tahini (it goes crumbly and stiff if pureed). Season.

STEP-3: Put tortillas on an oven tray, brush with mustard seed oil and juice. Season. Bake for 15-20 minutes, until crisp. Sprinkle babaghanoush with sesame seeds and parsley. Serve.


Preparation time 15 mins, Cooking time 10 mins, and Serves 4
  • 4 x 220g stiploin steaks

  • Sea-salt flakes and freshly ground black pepper, to season

  • 2 tsp coriander seeds

  • 2 tsp fennel seeds

  • 1 tsp cumin seeds

  • 1 tsp white peppercorns

  • 2 Tbsp extra virgin olive oil

  • 4 hard-boiled free-range eggs, sliced

  • 1 red onion, finely sliced

  • 2 green shallots, sliced

  • 2 Tbsp aioli

  • 1/2 bunch mint, leaves picked

  • Potato mash and red wine gravy, to serve

STEP-1: Season steaks generously. Crack spices in a mortar and rub onto steak, then drizzle with oil. Sear in a hot grill pan for 8 minutes, turning several times.

STEP-2: Mix egg, onion, sliced shallots, aioli and mint in a medium bowl. Carve steaks and serve with egg salad, potato mash and red wine gravy.


Preparation time 25 mins, Cooking time 5 mins, and Serves 4
  • 100g dark chocolate

  • 300ml cream

  • 2 punnets raspberries

  • 1 tsp powdered gelatine

  • 1/4 cup instant coffee granules

  • 1/3 cup caster sugar

  • 1 tsp vanilla extract

  • Wafer biscuits, to serve

STEP-1: Roughly chop 80g of the chocolate and put in a medium bowl. Bring 100ml of the cream to the boil, then pour over chocolate and whisk until smooth. Pour into base of four 300ml tumblers. Cool completely.

STEP-2: Whip remaining cream into stiff peaks, place on chocolate sauce, then top with raspberries.

STEP-3: Mix gelatine with 1 Tbsp cold water and set aside for 10 minutes. Place in bowl of stand mixer with coffee, sugar, vanilla and 1/4 cup boiling water. Mix on low speed, until dissolved. Whip on high speed for 3 minutes. Spoon over cream and grate remaining chocolate on top. Serve with wafers.


Preparation time 15 mins, Cooking time 20 mins, and Serves 16

  • 6 free-range eggs, plus 9 free-range egg yolks

  • 1 tsp cream of tartar

  • 2 tsp vanilla paste

  • 300g icing sugar

  • 300g unsalted butter, melted and cooled

  • 100g honey, plus extra to serve

  • 130g plain flour

  • 1 tsp baking powder

  • 2 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • 300ml thickened cream

  • 1/2 cup berry conserve

STEP-1: Preheat oven grill to high. Separate eggs, reserving yolks, then combine egg whites, cream of tartar and vanilla in bowl of stand mixer and beat with whisk attachment on medium speed for 2 minutes. Add 200g of the icing sugar, 1 Tbsp at a time, beating until stiff peaks form.

STEP-2: Fold in all egg yolks with butter and honey, mixing very gently. Sift flour, baking powder and spices together, then fold in until smooth.

STEP-3: Grease a 22 cm square cake tin and line base with baking paper. Pour in 1/3 cup batter, spread out, then grill until browned. Repeat until all batter has been used. There is no need to wait for cake to cook between layers.

STEP-4: Whip cream and remaining icing sugar into stiff peaks. Fold in conserve gently to create a marbled effect. Serve slices of cake with thickened conserve cream and extra honey.


Preparation time 10 mins, Cooking time 30 mins, Makes 12 bars
  • 150g unsalted butter, melted

  • 3/4 cup maple syrup, plus extra to serve

  • 2 free-range eggs, plus 2 free-range egg yolks

  • 1 cup dark brown sugar

  • 2 tsp vanilla extract

  • 1/2 tsp almond essence (optional)

  • 2 cups plain flour

  • 1/2 tsp bicarbonate of soda

  • 1 cup pecans, chopped

  • 1/2 cup white chocolate chips

  • Double cream, to serve

STEP-1: Preheat oven 180.C fan forced (200.C conventional). Whisk butter, maple syrup, eggs, yolks, sugar, vanilla and almond essence, if desired, in a large bowl. Sift in flour and bicarb, then beat well. Fold in pecans and choc chips.

STEP-2: Spoon into a baking paper-lined 27 x 17cm slice tin, then bake for 25-30 minutes, until just barely firm. Cool in tin before slicing. Drizzle with extra maple syrup and serve with cream.

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Suvendu & Ruma

Hi! We're Suvendu and Ruma. We spend every darn weekend we can work on home projects of various kinds. This includes whittling down the "honey-do" list! This is the site where we share all of the projects we've done and the things we're learning. We hope that this will be a benefit to all of you as work on some of these projects as well!

Kolkata, India


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