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Photography: Mowie Kay Words: Rachel Oakden

Photography: Mowie Kay Words: Rachel Oakden

Food from afar: Cornbread (and Thanksgiving)

Lottie Storey November 22, 2018

This American soul food sounds like a simple proposition: a yeast-free loaf rustled up in half an hour to sponge up the juices from a gumbo or turn a bowlful of beans into a filling supper. But, like all cherished national dishes, cornbread stirs up strong feelings among those who grew up on it. No two recipes are alike.

First, the cornmeal: white* in the south, yellow in the north, and sometimes cut with wheat flour for a lighter, cake-like texture – a sacrilege to lovers of crumbly pure-corn coarseness. Second, the liquid: eggs are non- negotiable, but do you stir in milk, buttermilk or sour cream?** Most contentious is the issue of sweetness. North Americans tend to include honey, while southerners like it savoury, often adding onions, corn kernels or chillies.

In Britain we know cornmeal by its Italian name, and while ‘polenta’ is generally finer than the US version, it still combines beautifully with buttermilk to make a spongy ‘cornbread-lite’. But authentically gritty bread requires authentic corn – the indigenous grain native Americans lived on for millennia – so, just like our own real-bread aficionados, American foodies seek out stoneground meal.

Grittily artisan or fluffily fine-grained, the best thing about cornbread is the crust that contrasts so moreishly with its soft centre. It comes from being cooked in a smoking-hot skillet moistened with bacon fat or butter before the batter is poured in. Baked in the oven until firm, it wants to be eaten warm, although any leftovers will surely come in handy. Cornbread dressing (that’s ‘stuffing’ on this side of the pond), is a side dish that no Thanksgiving turkey should be without.

TUCK IN: You can buy stoneground heirloom cornmeal from Anson Mills in South Carolina, which ships to the UK if you fancy making your own (ansonmills.com).

*different varieties of corn produce white, yellow and even blue grains.
** used to enrich the soufflé-style variation known as spoonbread.

This feature was published in issue 41 (November 2015)

More Thanksgiving ideas

Featured
Nov 22, 2018
Food from afar: Cornbread (and Thanksgiving)
Nov 22, 2018
Nov 22, 2018
Nov 25, 2016
Black Friday: Alternatives to the shopping frenzy
Nov 25, 2016
Nov 25, 2016
Sep 20, 2016
Recipe: Rustic autumnal fruit tart
Sep 20, 2016
Sep 20, 2016

From our November issue…

Featured
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Nov 20, 2018
November: a final thought
Nov 20, 2018
Nov 20, 2018
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Nov 16, 2018
Hanger: the struggle is real
Nov 16, 2018
Nov 16, 2018
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Nov 15, 2018
Cake facts: malt loaf
Nov 15, 2018
Nov 15, 2018

November's The Simple Things is out now - buy, download or subscribe.

 

In Eating Tags food from afar, thanksgiving, recipe, cornbread, issue 41, november
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Tastebud travels | Aloo gobi

Lottie Storey January 17, 2018

Homemade rather than takeaway, this dry, potato and cauliflower curry is a revelation. Originally from the Punjab, it is now popular across India and Pakistan.

Serves 2 (or 4 as a side)
3 medium potatoes
1 medium cauliflower
4–5 tbsp vegetable or rapeseed oil
1⁄2 tsp block mustard seeds
About 12 fenugreek seeds
1⁄2 tsp cumin seeds
1 tsp ground coriander
1⁄2 tsp each of ground turmeric and ground cumin
1–2 dried red chillies, finely chopped
1 fresh green chilli, finely chopped
1 onion, peeled and finely chopped
4 tbsp frozen peas (optional)

TO GARNISH
Finely chopped fresh red chilli
2 tbsp chopped fresh coriander
Shavings of fresh coconut

1 Boil the potatoes in their skins until just tender when pierced with a skewer. Drain, leave to cool completely and then peel and cut into chunks.
2 Blanch the cauliflower in a pan of boiling water for 2 mins. Drain, cool and divide into small florets.
3 Heat the oil in a large shallow pan, add the mustard seeds and fry until they begin to pop. Add the fenugreek seeds, cumin seeds and ground spices, along with the chillies and onion. Stir well and fry over a low heat until the onion is soft and golden brown – approx 10 mins.
4 Add the cauliflower, cover the pan and cook for 5 mins or until almost tender. Add the peas (if using) and potato chunks, season with salt and re-cover the pan. Cook for l0 mins or until the potatoes are heated through. 
5 Serve garnished with chopped red chilli and coriander leaves, plus shavings of fresh coconut. 
 

  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

 

More from the January issue:

Featured
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Sep 18, 2021
Make | Dip dye stationery
Sep 18, 2021
Sep 18, 2021
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Jan 26, 2018
Spinach, sausage and orzo soup
Jan 26, 2018
Jan 26, 2018
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Jan 22, 2018
Storytelling
Jan 22, 2018
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More food from afar:

Featured
Nov 22, 2018
Food from afar: Cornbread (and Thanksgiving)
Nov 22, 2018
Nov 22, 2018
SIM67.EXODUSFOOD_091_Asia_Aloo_Gobi.png
Jan 17, 2018
Tastebud travels | Aloo gobi
Jan 17, 2018
Jan 17, 2018
SIM63.EVENTS_103 borek.jpg
Sep 6, 2017
Recipe | Börek
Sep 6, 2017
Sep 6, 2017
In Eating Tags issue 67, january, tastebud travels, food from afar, indian, potatoes, cauliflower
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Photography: Andrew Montgomery

Photography: Andrew Montgomery

Recipe | Börek

Lottie Storey September 6, 2017

Eke out summer with these Turkish spinach and feta pastries. Rolled in this unusual way they look even more impressive

Makes 6–8
Oil, for greasing and brushing
350g/12oz fresh spinach or Swiss chard leaves, rinsed
Good handful of flat-leaf parsley, chopped
100g feta cheese, crumbled
1⁄4 tsp salt
1 x 350g packet of filo pastry

1 Preheat oven to 180C/Fan 160C/350F. Oil a shallow, round cake tin, approx 30cm in diameter.

2 Lightly cook the spinach and parsley in a lidded pan with just the water that is left clinging to the leaves after washing. When the leaves have wilted, drain them through a sieve and leave them to cool. When they are cool to the touch, give them a good squeeze to get rid of any remaining water. Once completely cold, mix them with the feta and salt and set aside.

3 Unroll a sheet of filo pastry. Spoon a little of the spinach mixture down one long edge, then roll it up like a cigar. If it splits or seems a little fragile, roll another sheet of filo around it. (Take care not to do this too tightly or it will split again during the cooking process.) Coil the cigar into a ‘snail’ shape.

4 Repeat this process until you have made 6–8 ‘snails’, then arrange them neatly (sides touching) in the prepared pan. Brush with oil and bake for 40 mins or until golden brown. 

Cook’s note: You can freeze the cooked greens and parsley mixture if you have a glut of fresh veg and use it throughout the year.

Recipe from The Great Dixter Cookbook by Aaron Bertelsen (Phaidon Press).

  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here.

 

More from the September issue:

Featured
Sep 25, 2017
Nest | String of hearts
Sep 25, 2017
Sep 25, 2017
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Sep 23, 2017
Recipe | Coffee & walnut mini loaf cakes
Sep 23, 2017
Sep 23, 2017
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Sep 22, 2017
Creativity | Meet the makers using waste as a material for art
Sep 22, 2017
Sep 22, 2017

More pastry recipes:

Featured
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Mar 8, 2025
Recipe | Pepper, aubergine & feta pithivier
Mar 8, 2025
Mar 8, 2025
SIM76.CAKE_175_portuguese_tarts.png
Oct 13, 2018
Recipe | Portugese custard tarts (Pastéis de nata)
Oct 13, 2018
Oct 13, 2018
SIM71.FRESH_Unknown.jpeg
Apr 26, 2018
Recipe | Chocolate croissant tearer-sharer
Apr 26, 2018
Apr 26, 2018
In Eating Tags issue 63, september, pastry, food from afar
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Recipe: Vietnamese vegetable summer rolls

Lottie Storey June 27, 2016

These pretty, light rolls are delicious with a piquant sauce

 

Makes 14

80g vermicelli rice noodles
14 edible rice papers
14 butterhead or other soft lettuce leaves
100g beansprouts
14 thin carrot batons, peeled
14 thin cucumber batons
2 handfuls fresh coriander leaves, roughly chopped
14 fresh mint leaves, roughly chopped
1 red chilli, sliced

For the dipping sauce:
4 tbsp hoisin sauce
4 tbsp peanut butter
lime juice to taste

1 Prepare the dipping sauce by mixing together all the ingredients in a small bowl. Cover and refrigerate until needed.

2 Cook the vermicelli according to the instructions on the packet. Drain and set aside.

3 Soften the rice papers. Fill a large bowl with warm water. Carefully and slowly dip the rice papers in one by one. Leave each one for about 20 seconds until totally soft. Lay the rice papers out on a dry cloth as you finish.

4 On top of each rice paper, arrange a lettuce leaf (trimmed to size if needed) a small handful of vermicelli and a small handful of beansprouts. Add carrot, cucumber, herbs and chilli, always keeping about 5cm of wrapper uncovered on each side of the filling.

5 Fold the uncovered side inwards, then tightly roll the rice paper into a sausage shape around the filling. Repeat with the remaining ingredients.

6 Serve the rolls chilled with the dipping sauce on the side. 

 

Recipe from Modern Dim Sum by Loretta Liu. Photography: Louise Hagger (Ryland Peters & Small)

Read more from the July issue:

Featured
Jul 25, 2016
Escape: Sand, sea, surf
Jul 25, 2016
Jul 25, 2016
Jul 19, 2016
The Simple Things letterpress print
Jul 19, 2016
Jul 19, 2016
Jul 15, 2016
Dogs in blankets with Laughing Dog
Jul 15, 2016
Jul 15, 2016

More recipes from around the world:

Featured
Jan 11, 2016
Food from Afar: Som Tam
Jan 11, 2016
Jan 11, 2016
Food from afar: Bento box
Sep 24, 2014
Food from afar: Bento box
Sep 24, 2014
Sep 24, 2014
Food from afar: Pintxos recipe
Jun 4, 2014
Food from afar: Pintxos recipe
Jun 4, 2014
Jun 4, 2014
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well

Get hold of your copy of this month's The Simple Things - buy, download or subscribe

View the sampler here

In Eating, Escaping Tags recipe, food from afar, issue 49, july, summer
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Food from Afar: Som Tam

Lottie Storey January 11, 2016

‘Salad’. It’s a wimpy word for such a vivacious dish. But that is what this Thai street- food staple usually becomes in translation – green papaya salad. Its native name is far more appropriate to a dish that assaults the lips and tongue with its combo of sweet-sour zing and fiery heat: ‘som’ and ‘tam’ could be the percussive thwacks of a comic-book hero, punching you in the mouth.

The true translation of Som Tam isn’t a million miles away: tam means ‘to pound’ (while som is ‘sour’). Traditionally it is made using a pestle and mortar, the green (unripe) papaya – which is mildly savoury and slightly crunchy – grated or hand-sliced into matchsticks* before being gently crushed with garlic, bird’s-eye chillies, toasted peanuts, dried shrimps, cherry tomatoes and green beans. It’s then dressed with lime juice, fish sauce, tamarind water and palm sugar – preferably enough to leave a slurpable puddle at the bottom of the dish to be soaked up by the sticky rice that’s usually served in a bowl alongside it.

Wouldn’t we all love to be scoffing this at a beach café right now? It’s a gap year in a bowl. And if you’re inspired to shine some south-east Asian sun over your own midwinter table, you don’t need to scour the exotic produce aisles for a green papaya. Som Tam dressing is so pungent that it works with any crunchy salad or edible raw root: kohlrabi, cabbage, peeled and deseeded cucumber, courgette, carrot, celariac, beetroot – even that unloved swede that’s loitering in your veg box. As a sinus- busting (and soul-enriching) winter cold remedy, it beats anything you could get out of a lemon-flavoured sachet.

TUCK IN: Som Tam is one of the signature dishes at Sukhothai, which has four branches in Leeds and Harrogate (sukhothai.co.uk).

* It’s what your spiralizer has been waiting for

Inspired to make your own? Head to our Food from afar Pinterest board for recipe ideas:


Follow The Simple Things's board Food from afar on Pinterest.

Read more:

From the January issue

Food from afar

How to combat a common cold

 

January's The Simple Things is out now - buy, download or subscribe.

In Eating, Escaping Tags food from afar, january, issue 43, recipe, flu buster
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Photography: Mowie Kay

Photography: Mowie Kay

Food from round here: Plum pudding

Lottie Storey December 11, 2015

MRS CRATCHIT set the bar rather high when she appeared from the kitchen bearing a home- made plum pudding in Charles Dickens’ A Christmas Carol (1843). So wondrous was the ‘speckled cannon ball’ blazing in ‘ignited brandy... with Christmas holly stuck into the top’, that Bob Cratchit regarded it as his wife’s ‘greatest success . . . since their marriage’.

It is often asserted that Dickens and his Victorian contemporaries ‘invented’ Christmas. Yet the plum pudding may have its origins in the 16th-century plum pottage, a peasants’ meat soup thickened with breadcrumbs and flavoured with spices and prunes. Mercifully, the meat has disappeared, but the spices (nutmeg, allspice, cloves, cinnamon) and plums (usually in the form of raisins – ‘plum’ was a catch-all word for dried fruits) remain.

Modern hosts hoping to elicit such ardent sighs of admiration as those enjoyed by Mrs Cratchit shouldn’t panic if they missed ‘Stir-up Sunday’ – the traditional day to make the Christmas pudding on the last Sunday before advent. This tradition has more to do with the words of a 16th-century prayer than the myth that a steamed suet pudding tastes better if you let it ‘mature’ for five weeks. Although if you’ve ever cooked a Christmas dinner, you’ll agree that advance preparation is the key to avoiding a festive meltdown.

You don’t need to stir it from east to west, either (in honour of the three wise men). But do insist, as custom dictates, that every member of the family takes their turn to stir the mixture while making a secret wish*. It will save you considerable arm ache.

TUCK IN: Jo and Richie Evans hand-make plum puddings in Devon, using local ingredients and their grandmothers’ recipes (figgys.co.uk).

* If following the tradition of dropping charms into the batter – a sixpence for riches, a ring for marriage – be sure to warn your dinner guests. 

 

Words: Rachael Oakden

 

Read more:

From the December issue

Christmas posts

Food from afar

December's The Simple Things is full of festive makes and bakes, wreaths of hawthorn and bay, and twinkly lights a-plenty. Buy, download or subscribe now.



In Christmas Tags food from afar, christmas, issue 42, december, plum pudding, tradition
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Food from afar: Bento box

lsykes September 24, 2014

The art of Japanese nibbles beautifully packed into a box – it’s Bento!

A packed lunch so elegant that only the Japanese could have invented it, the bento took shape during the prosperous Edo period (1600–1868), as theatregoers and day trippers impressed one another with aesthetically pleasing picnics.

Now, no cherry-blossom-watching party or Japanese school sports day is complete without a spread of umami-rich nibbles in compartmentalised boxes, which are unwrapped from decorative furoshiki (wrapping cloths) to a chorus of admiring oohs and aahs. The classic shokado bento in its lidded red-and-black lacquerware box is a staple of Japanese restaurants, typically filled with steamed rice, pickled plums, sashimi (raw fish), battered prawns and cooked meats.

Other variations include the makunouchi (‘between-acts’) bento served at theatres, and kawaii (‘cute’) bentos tucked into school bags of little ones (whose mothers may pay good money to learn how to make Hello Kitty out of rice balls). True enthusiasts know that the best boxed lunches are eaten at 170 miles an hour while speeding between cities on the bullet train. Thousands of varieties of takeaway ekiben (station bento) showcase local specialities (sea urchin and salmon roe on Hokkaido; grilled beef tongue in Sendai), turning platform kiosks into foodie hotspots.

The art of bento has spread far beyond Japan – something to think about next time you plough grimly through a foil- wrapped cheese sandwich or heat up last night’s leftovers in the office microwave.

Bento Babies

Bento-Babies-1

Try making your own Bento kids packed lunch box with tips from Capture by Lucy.

Buy Bento boxes and supplies from Japan Centre.

Buy the Just Bento Cookbook for Everyday Lunches to Go.

Turn to page 62 of September’s The Simple Things for more Food from Afar. Buy or download now.

In Escaping Tags bento box, food from afar, japan, recipe
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Food from afar: Pasteis de nata recipe

lsykes August 21, 2014
It's got sweet, flaky pastry, it's got custard - what's not to love about Portugal's Pasteis de nata?
There’s something divine about the transformation of eggs, cream and sugar into gently set custard. So it is fitting that the most revered of custard tarts has monastic origins.
Portugal’s pastéis de nata were created in a monastery in Belém. When the cloisters closed in 1820, its clergy sold their trusty tart recipe. The buyer founded a bakery dedicated to the pastel de Belém: a flaky pastry tart filled with egg-yolk custard and baked until its crust is patchily blackened. It soon became a national treasure, travelling wherever the Portuguese went, too. In Hong Kong, via the colony of Macau, they became a staple of the dim sum house.
The Portuguese originals are still made by hand in Belém, where people queue to eat them warm, dusted with cinnamon and sugar. Like the keepers of secret recipes everywhere, the guardians of the monks’ prized formula hint at a ‘mystery’ ingredient. Various cookbook versions suggest vanilla, cornflour, even lemon. But then they also recommend – oh, the sacrilege – shop-bought puff pastry...

 

London’s Lisboa Patisserie is the place to sample their melt-in-the-mouth authenticity, with shots of bracing Portuguese coffee. A word of warning to the frugal, however: one is never enough.

 

Want to make your own? Try this Pasteis de nata recipe from Leite's Culinaria.

 

For more, turn to page 32 of August's The Simple Things. Not got your copy? Buy or download now.

In Eating, Living Tags food from afar, pasteis de nata, recipe
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Food from afar: Granita recipe

lsykes July 18, 2014

Granita refers to the coarse, grainy texture of this sweet, frozen treat. Delve into the history of the flavoured ice and try your hand with a summery granita recipe.

Sicily may not have invented flavoured ices – that hour goes to China, Arabia or ancient Rome, depending on which food history you read – but the island has made granita its own, combining it with chopped nuts, mandarins, mulberries, even dark chocolate. At breakfast it’s spooned onto brioscia (Sicilian brioche), while later in the day it gets dressed up with a dollop of cream or biscotti for dipping.

Read more on page 38 of July's The Simple Things.

Fancy a go? Head over to Rachel Eats for a melon granita recipe from the Brit-born, Rome-dwelling blog writer.

Not got July’s The Simple Things yet? Buy or download your copy now.

In Eating Tags food from afar, granita, recipe
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Food from afar: Pintxos recipe

lsykes June 4, 2014

Pintxos are elegant bites from the Basque region. Try a recipe for Sun-dried Tomato, Goats Cheese, Pistachio & Balsamic Pintxos.

Pintxos - pronounced 'pinch-oss' - may have much in common with their Spanish relatives, tapas: bite-sized snacks consumed in bars with amigos until long after stuffy, old northern Europe has gone to bed. However, they differ in crucial ways.

One, the bread factor. In pintxos, it's used as a mattress for a variety of fresh toppings to recline upon.

Secondly, there are the toothpicks from which they get their name - 'pinto' meaning thorn or spike - which lock bread and topping together, and enable the waiter to tot up the bill at the end.

Try your hand at an easy pintxos recipe for Sun-dried Tomato, Goats Cheese, Pistachio & Balsamic Pintxos from Anneli Faiers and her Delicieux blog.
Turn to page 52 of June’s The Simple Things for the full feature (buy or download now).
More recipes from The Simple Things.
In Eating, Escaping, Living Tags food from afar, pintxos, recipe, tapas
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Food from afar: Guatemalan Tortillas (and where to eat them)

lsykes May 6, 2014

Enjoy fluffy, smoky, delicious Guatemalan tortillas, a favourite of the Mayans - and us. In the land of the Mayans, where the slap-slap of wet dough between palms is as familiar a sound as honking horns and howler monkeys, tortillas have been a cornerstone of the country's cuisine for 3500 years, accompanying almost every meal, often in lieu of cutlery.

Dry, mature maize kernels are boiled over a fire in a bowl of alkaline water. This produces a soupy substance known as nixtamal - pronounced neesh-tamal - which is drained, then ground into dough at the communal mill.

Women and children then wet their hands, grab a handful of dough and clap their hands together to shape a perfectly round, even tortilla. After cooking them on the comal - a traditional, wood-fired Mayan-style stove - the tortillas recline in a blanket-lined basket ready to be devoured.

Want to try them for yourself? We can't find a Guatemalan restaurant in the UK (let us know if we're wrong!), but try these top Latin American options instead:

Wahaca

Devised by Thomasina Miers, Masterchef winner, Wahaca serves authentic Mexican street food. Try the 'Little Softies' tacos to satisfy your bread urges.

Ceviche

As well as being a staple fish dish in South America, Ceviche is a Peruvian kitchen in London's Soho. Winner of the Sunday Times Cookbook of the Year in 2013, Ceviche offers its namesake dish in half a dozen forms.

Buen Ayre

Head to Hackney's Broadway market for a taste of Argentina in the form of Buen Ayre.  Expect warm service, fine wines, and some of the best steak you'll find in the capital.

Bodega

Bodega in Birmingham offers dishes from Brazil, Peru, Colombia, Cuba and Argentina, as well as vegan and gluten-free options. Try the Cordero Seco - a Peruvian lamb stew braised in Negra Modelo beer.

Lucha Libre

With branches in both Liverpool and Manchester, this Mexican street food restaurant is a firm favourite in the North West. Classic light options and more substantial dishes sit alongside an impressive tequila menu.

 

Know of any we've missed? Let us know on Twitter or Facebook.

 

Image by Rudy Giron, available to purchase here.

In Eating, Living Tags food, food from afar, restaurants, round-up
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Friday night food

Future Admin February 28, 2014

Try Koshari, Egypt's favourite street food - just add a beer and a good film.

Koshari is the closest thing that Egypt has to a national dish. Cheap, filling and convenient, it not only uses up all your leftovers but, also, delightfully, defies all modern-day nutritional wisdom, insisting as it does that you can have rice and pasta and noodles all at once. As well as those three carby pillars (the latter two in the form of macaroni and vermicelli), it also deploys classic store-cupboard staples lentils and chickpeas. And stick some fried onions on the top, why don't you? Then smother with spicy tomato sauce. Sounds like an unusual combo - until you try it. The perfect TV dinner.  Click here for the full recipe.

From Issue 21 of The Simple Things, on sale now. Each month The Simple Things features a different national dish in Food From Afar.  

In Eating, Uncategorized Tags Egyptian food, food from afar, Koshari, Street food
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A nice cup of chai

Future Admin August 29, 2013

Tea or coffee? Hmm, tricky. If only you could cram the benefits of both hot beverages into one mug – the perkiness of tea mixed with the warmth of a cinnamon latte. Well, you can! It’s called chai.

An Indian pick-me-up made with strong black tea (usually Assam), milk (buffalo, if you seek total authenticity), sugar and spices such as cardamom, cinnamon, ginger, cloves and pepper, chai converts pretty much everyone who encounters it – be they riding a train in West Bengal or nursing a hangover at a boutique festival.

Careful, though – often chai is the first step on a longer path to “finding oneself”. Yoga comes next. In certain extreme cases, people have even been known to purchase books by Deepak Chopra.

Like any ritualised refreshment that’s been around for hundreds of years, chai comes in numerous subtly different modes according to region and vendor. Over here you can buy ready-made teabags from just about anywhere, although enthusiasts swear brewing your own is worth the effort. Just sip from a traditional earthenware cup and try to remember where you put your backpack…

* Or to be specific, since “chai” is the generic word for tea in several countries, “masala chai”

In Eating Tags drink, food, food from afar, tea
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

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See the sample of our latest issue here

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Buy a copy of Flourish 2, our wellbeing bookazine

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The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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