Culinary Anthropologist

snacks

  1. Roast almonds

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    These are incredibly more-ish.  Serve with a chilled aperitif, such as sherry.  The ingredients and quantities here are a guide.  Feel free to mix it up…

  2. Malt cookies

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    Crispy cookies with a beautiful dark color and a great malty, almost coffee or chocolate-like flavour.  For Christmas you could add flavorings such as 1 tsp cinnamon or mixed spices and ½ tsp grated orange zest – not New Nordic, but very tasty! For a dessert, try layering crumbled cookies with toasted chopped nuts, whipped […]

  3. Beetroot crispbreads

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    Add dried spices to the dough for more flavours.  To stay within the flavours of Nordic cuisine, try caraway seeds, dried dill, dried lemon balm or even small pieces of roasted bacon.  Serve these crispbreads with an assortment of cheeses, a fresh herb pesto or with pickled herring, like they do in Sweden. Recipe from […]

  4. Elderflower Delight

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    This recipe is adapted from John Wright, the River Cottage forager.  It seems like it must be difficult and prone to problems, and half-way through you won’t believe it’ll ever work, but have faith – the final product will come good and taste remarkably elderflowery.

  5. Tortilla

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    This recipe is adapted from one by David Tanis, chef at Chez Panisse and author of ‘A Platter of Figs’, among other good things.  You can make it a few hours before serving, but do not refrigerate or it may go rubbery.

  6. Andalucian pinchitos morunos

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    These spicy kebabs are popular in Andalucia and originate from the era when the Moors occupied Spain.  It works superbly with pork, chicken or lamb.  Marinate the meat as far in advance as possible.  This recipe is adapted from one in the fantastic Moro restaurant cookbook. 

  7. Andalucian pinchitos morunos

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    These spicy kebabs are popular in Andalucia and originate from the era when the Moors occupied Spain.  It works superbly with pork, chicken or lamb.  Marinate the meat as far in advance as possible.  This recipe is adapted from one in the fantastic Moro restaurant cookbook. 

  8. Cardamom cookies

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    When I made these little biscuits for my third Secret Kitchen they were gobbled up greedily, despite the preceding four course dinner.  I based the recipe on one from Tartine, our favourite café in San Francisco.  (And everyone else’s, judging by the ‘line’ running down the sidewalk every Saturday morning.)  You can create your own […]

  9. Pistachio stuffed dates

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    This is a Moroccan recipe, and the perfect accompaniment to mint tea to round off a lavish Moroccan feast.  Dates are one of Morocco’s finest exports.  While travelling around Morocco we drove all the way to Erfoud on the edge of the Sahara for its October date festival, only to find that the unusually wet […]

  10. Amlou

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    Amlou is served in Morocco with good fresh bread to dip in.  It’s eaten as a snack or appetizer, for example to welcome a guest into your house.  It is delicious, especially with a glass of mint tea.  The three key ingredients are all Moroccan specialities:  almonds, honey and argan oil.  Real argan oil, extracted […]

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