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Savory Stuffed Crepes (Mahjouba)- Algeria
August 25, 2020

Savory Stuffed Crepes (Mahjouba)- Algeria

Torrijas (Not-Quite-French Toast)- Andorra
August 24, 2020

Torrijas (Not-Quite-French Toast)- Andorra

Pumpkin Filo Pie (Byrek Me Kungal)- Albania
August 23, 2020

Pumpkin Filo Pie (Byrek Me Kungal)- Albania

Afghan Vegetarian Dumplings (Aushak)
August 22, 2020

Afghan Vegetarian Dumplings (Aushak)

196 Cuisines in 365 Days- The Ultimate Cooking Challenge
August 20, 2020

196 Cuisines in 365 Days- The Ultimate Cooking Challenge

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ABOUT US

Hey there!

We are Nicola & Floss, another pair of travel-and-food obsessed besties from New Zealand. Given travel is off the cards for the moment, we have decided to embark on a quest to cook our way around every country in the world in a year. Wish us luck- we are going to need it.

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This, here, may just be the ULTIMATE Japanese-styl This, here, may just be the ULTIMATE Japanese-style veggie burger 💁🏼‍♀️ Inspired by @wiseboysnz super katsu burger (which is no longer on the menu 😭) we crammed a thiccc slab of panko-crusted tofu, Japanese slaw, tonkatsu sauce, kewpie mayo, tomato, cucumber & red onion into a brioche bun. And it was so good. Also, very easy to make. Would 10/10 recommend trying this at home 🙌🏼
What’s your favourite porridge topping? Carameli What’s your favourite porridge topping? Caramelised banana is always our go-to. Normally we just slice a banana in half, sprinkle with a bit of coconut sugar, grill it in the oven. 🍌 However, we were delighted to learn an entirely new method for caramelising banana from Benin of all places (the 18th country in our #ATWCookingChallenge). This method involves cooking the whole bananas in a citrusy syrup, which gives the bananas a deeper, fresher flavour. For all the sweet sweet recipe details, head to the link in our bio!
𝐒𝐩𝐞𝐜𝐮𝐥𝐨𝐨𝐬 𝐒𝐩𝐢𝐜𝐞𝐝 𝐂𝐨𝐨𝐤𝐢𝐞 𝐁𝐥𝐢𝐬𝐬 𝐁𝐚𝐥𝐥𝐬⁣ 🍪⁣ ⁣⁣ If you haven't already noticed, we are a little obsessed with Speculoos, which is a type of spiced biscuit popular throughout Europe. After making a delectable speculoos spread to go on top of our Belgian liege waffles the other day, we had some of the biscuits left over so thought we'd turn them into bliss balls. If you are searching for speculoos biscuits in the supermarket, they may also be called Dutch windmill biscuits or Lotus Biscoff.⁣⁣ ⁣⁣ INGREDIENTS:⁣⁣ • 8 speculoos biscuits⁣⁣ • 1/3 cup walnuts⁣⁣ • 1/4 cup almond flour⁣⁣ • 2 tbsp almond butter⁣⁣ • 2 tbsp maple syrup⁣⁣ • 1 tsp vanilla essence⁣⁣ • 1 tsp cinnamon⁣⁣ • 1 tsp coconut sugar ⁣⁣ METHOD:⁣⁣ 1. Blend all ingredients in food processor until combined.⁣⁣ 2. Roll into balls then sprinkle with extra cinnamon & coconut sugar before serving. ⁣⁣
Chilli 🌶 + cheese 🧀 + eggs 🥚= some of the Chilli 🌶 + cheese 🧀 + eggs 🥚= some of the tastiest scrambled eggs we’ve ever made. In Bhutan, chilli and cheese feature in almost every dish. We don’t know why we don’t put these two ingredients together more often... It’s such a good flavour combo 🤤 We combined two traditional Bhutanese traditional dishes, Ema Datshi and Gondo Datshi, to create this ultimate scrambled egg recipe. We couldn’t resist serving it on homemade sourdough, but it would also work a treat as a stand-alone dish. Link in bio to find out how to make this spicy, cheesy goodness! #ATWCookingChallenge
Can you guess how many forms of coconut these tart Can you guess how many forms of coconut these tarts contain? The answer is pretty unBELIZEable 🥥 Promise our recipe for Belizean coconut tarts is better than our puns. We put a healthy twist on the original by using vegan short-crust pastry shell with a sweet, creamy coconut filling. They make such a tasty little treat 👌🏼 As always... Head to the link in bio to find out how loco we went with the coco for this recipe 🙃 #ATWCookingChallenge
✨ GIVEAWAY TIME ✨ After making bahn mi the ot ✨ GIVEAWAY TIME ✨ After making bahn mi the other week, we were craving more Vietnamese food so we hit up @lunacafenz to get our fix. We had the tofu bahn mi and summer rolls, which were both so packed with flavour that its hard to believe they are vegetarian. We’ve been slowly making our way through the drinks list as there are so many fun ones to try. This time around we had the Whittaker’s dark mocha and the coconut coffee frappe, which may just be the stand-out drink so far (although the egg coffee is also pretty unbeatable). Now, on to the exciting part of this post... We’ve teamed up with the lovely team at @lunacafenz to giveaway a $40 voucher to use online for pick-up or delivery so you can experience the Vietnamese magic for yourself! TO ENTER: 1. Follow @gourmetvegetarians & @lunacafenz 2. Tag a friend you’d enjoy a Vietnamese feast with (1 entry per tag). 3. Share this post on stories and tag us for an extra 10 entries. Winner will be announced 26/10/2020. This giveaway is not associated, endorsed or sponsored by Instagram.
There is no debating it. Belgian liège waffles ar There is no debating it. Belgian liège waffles are the most superior type of waffles. No one is going to convince us otherwise. Soft and fluffy on the inside and crisp and caramelised on the outside... They are perfection in waffle form. Unlike most inferior waffles, Belgian liège waffles are so delicious that you can eat them on their own, sans toppings. However, we couldn’t resist taking them to another level by serving them with homemade speculoos spread and poached pear 🤤 Head to the link in our bio for the recipe and to find out the secret ingredient that makes these liège waffles so good. Be warned... Once you go liège, you’ll never go back 😉 #ATWCookingChallenge
Last week we paid a visit to the happily situated Last week we paid a visit to the happily situated @luxerosecafe.parnell #ad. Its insta aesthetic is very strong and had been luring us in for a while, so it was great to finally get to see it for ourselves. We went a bit hundies and ordered like half the menu, disturbing our fellow diners around us with how much we consumed, but everything looked too good to miss. The drinks were our fave: ingenious and beautifully presented concoctions that are definitely unique to luxerose.⁣ ⁣ 𝐋𝐮𝐱𝐞𝐫𝐨𝐬𝐞 𝐢𝐜𝐞𝐝 𝐦𝐨𝐜𝐡𝐚 🌹 This beautiful, deconstructed mocha came with a gorgeous frozen milk rose in the middle, over which you pour liquid chocolate and a shot of espresso. It was deliciously strong and sweet, and the frozen milk kept it cool without diluting it. 9/10 ⁣ ⁣ 𝐓𝐚𝐫𝐨 𝐥𝐚𝐭𝐭𝐞 🍵 This fun purhpul frothy latte was very nostalgic for Niccy as it reminded her of her Nesquik filled youth, and for me it was comforting as it reminded me of my favourite taro bubble tea. 8/10. ⁣ ⁣ 𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 𝐠𝐧𝐨𝐜𝐜𝐡𝐢 🥔 This was our favourite meal. The gnocchi were both moist and chewy, and the cauliflower was cooked to a caramelly tenderness, with the hazelnut dukkah providing a fun middle-eastern flavour to the dish, and the poached egg and ricotta adding extra moisture. 8/10 ⁣ ⁣ 𝐁𝐥𝐚𝐜𝐤 𝐚𝐧𝐠𝐞𝐥 𝐧𝐨𝐨𝐝𝐥𝐞𝐬 🍝 This dish featured a giant of jet black squid ink noodles, dashi and crumbed calamari, topped with bonita flakes, ginger and bean sprouts for the texture. The ginger added some nice freshness to the dish, and the bonita flakes gave it the extra depth of sea-flavour. We didn’t actually manage to get through the noodles as there were so many, but it was a satisfyingly sea-flavoured meal. 7.5/10 ⁣ ⁣ 𝐏𝐨𝐥𝐞𝐧𝐭𝐚 𝐜𝐡𝐢𝐩𝐬 🍟 These chunky boys had a crispy exterior and soft interior, with a generous shaving of pecorino (or parmesan, hard to tell) on top. We asked for some aioli on the side because chips without dip are like walking around without clothes: something is missing and it makes everyone uncomfortable. Anyway, they were pretty tasty. 8/10
𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐋𝐢𝐦𝐞 𝐏 𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐋𝐢𝐦𝐞 𝐏𝐢𝐞 𝐂𝐡𝐢𝐚 𝐏𝐮𝐝𝐝𝐢𝐧𝐠 🥥🌴⁣ Can FINALLY feel summer on its way here in Auckland ☀️ We celebrated by making this fresh and zesty chia pudding. ⁣ CHIA PUDDING:⁣ • 1/4 cup chia seeds⁣ • 1 cup coconut milk ⁣ • 1 tbsp maple syrup⁣ • 1 tsp vanilla essence⁣ • Zest of 1 lime⁣ • 2 tbsp coconut yogurt⁣ ⁣ COCONUT LIME MOUSSE:⁣ • 2 limes, juice & zest⁣ • 1/4 cup coconut milk⁣ • 1/4 cup coconut yogurt⁣ • 3 tbsp cashew butter⁣ • 1-2 tbsp maple syrup (to taste) ⁣ • 1/2 tsp matcha powder ⁣ CRUMBLE:⁣ • 1/3 cup oat flour⁣ • 1/3 cup rolled oats⁣ • 1/3 cup desiccated coconut⁣ • 2 tbsp coconut oil⁣ • 2 tbsp maple syrup⁣ • Pinch of salt ⁣ ⁣ METHOD:⁣ 1. Mix all ingredients for chia pudding except coconut yogurt in a bowl. Refrigerate overnight. ⁣ 2. Blend all ingredients for coconut lime mousse and put in a separate bowl and refrigerate overnight. ⁣ 3. Mix all ingredients for crumble in a bowl, then spread out in a layer on a baking sheet and bake for 8 minutes at 180C or until golden.⁣ 4. In the morning, mix coconut yogurt into is pudding. Divide mixture into two cup, layering chia pudding, then coconut lime mousse, then topping with crumble. ⁣ 5. Garnish with additional lime zest and lime slices and enjoy! ⁣
If you’re a fan of hash browns, latke, rosti or If you’re a fan of hash browns, latke, rosti or really any form of fried potato, you need to try draniki. These potato cakes are so popular in Belarus that they are the official national dish of the country. Whilst delicious on their own, we decided to take them up a notch by stuffing them with mushrooms 🤤 The people of Belarus clearly have their priorities in line. This is evident through both their fight against tyranny and the fact their national dish consists of fried potato 🙌🏼 It has been cool learning more about the history of the countries we are cooking from as we learn about their cuisine. Head to the link in the bio to find out how to whip up a batch of draniki, you won’t regret it. #ATWCookingChallenge
𝐕𝐞𝐠𝐞𝐭𝐚𝐫𝐢𝐚𝐧 𝐁𝐚𝐡𝐧 𝐌𝐢 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡 🥖 Serves 3⁣⁣⁣ ⁣⁣⁣ We’ve been dying to make our own Bahn Mi for a long time (basically ever since we tried the one from @lunacafenz and realized that vegetarian Bahn Mi can actually have flavour). These actually turned out so well, and given they were pretty easy to prepare, we’d definitely make them again 👌🏼⁣⁣⁣ ⁣⁣⁣ PS. If you aren’t into meat substitutes, you could sub the vegetarian mince for marinated tofu. However, we found @quorn_au mince worked perfectly in the Bahn Mi as it really retains flavour and has that distinctly meaty texture (not sponsored, we just like the stuff). ⁣⁣⁣ ⁣⁣⁣ 𝐏𝐢𝐜𝐤𝐥𝐞𝐝 𝐯𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞𝐬:⁣⁣⁣ * 5 radishes, sliced ⁣⁣⁣ * 1 carrot, sliced into matchsticks ⁣⁣⁣ * 1 cucumber, sliced into matchsticks ⁣⁣⁣ * 1 red chilli, sliced ⁣⁣⁣ * 1/2 cup rice wine vinegar ⁣⁣⁣ * 1/2 tsp sugar⁣⁣⁣ * 1/2 tsp salt ⁣⁣⁣ ⁣⁣⁣ 𝐁𝐚𝐡𝐧 𝐦𝐢:⁣⁣⁣ * 1 cup of vegetarian mince (we used @quorn_au) * 1/4 cup hoisin sauce⁣⁣⁣ * 3 baguette pieces, sliced in half⁣⁣⁣ * Mayonnaise ⁣⁣⁣ * Sriracha ⁣⁣⁣ * 1/4 cup coriander ⁣⁣⁣ ⁣⁣⁣ 1. Quick-pickled vegetables by adding to a jar of rice wine vinegar, sugar and salt. Add water if liquid doesn’t cover vegetables. Put in fridge to chill for an hour minimum. ⁣⁣⁣ 2. Cook vegetarian mince by heating a bit of oil in frying pan and cooking until starting to brown. Add hoisin and cook for a few more minutes.⁣⁣⁣ 3. Spread a generous amount of mayo and sriracha on each baguette. Add pickled vegetables and vegetarian mince and a top with coriander!
Who would have guessed that the most satisfying & Who would have guessed that the most satisfying & flavoursome mac and cheese recipe we have made would come from the Caribbean of all places?! In Barbados, macaroni pie is one of countries most popular dishes. It is essentially a baked mac and cheese with a few fun flavour & ingredient tweaks. After making macaroni pie, we now understand why it’s so popular! Head to the link in our bio for the recipe to see why this dish is such a crowd-pleaser 🧀 #ATWCookingChallenge
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