My Russian French toast recipe makes grenki (Гренки) just like my Russian-Ukrainian grandmother and mother made. This Russian take on French toast is easy to make, with just a handful of ingredients. Eaten for breakfast, brunch or dessert, you can serve grenki sweet, with sugar, honey, golden or maple syrup, sour cream, fruit jam or … Read more
Our fried dumplings recipe for your Russian and Ukrainian pelmeni and vareniki leftovers shows you how to make the most of the dumplings you couldn’t finish, so that they’re so much more than just leftovers, by frying them up with bacon, onion and garlic, and serving them with fresh dill and sour cream. My fried … Read more
This classic Cambodian omelette recipe with minced pork and prahok or trei proma, two types of Cambodia’s famous fermented fish pastes, can be adapted if you’re not a fan or familiar with the funky pungent flavours that Cambodians love so much. Use fish sauce instead and balance the flavours by serving it with a raw … Read more
Our authentic Cambodian lort cha recipe makes a popular market meal of rice pin noodles – also called silver pin noodles, silver needles and rat’s tail noodles – stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives. Of Cambodian-Chinese origin, this street food favourite is typically served … Read more
This classic Cambodian kuy teav recipe makes Cambodia’s popular breakfast chicken noodle soup, kuy teav sach moan, in the restrained style you’d typically find in a simple local eatery or market or street food stall in Cambodia. A good clear flavourful stock is the hallmark of this soup rather than a bowl abundant with ingredients. … Read more