Lonely Planet at Home Recipes 1 Lonely Planet at Home In light of the Covid-19 pandemic, we’re all going to be spending a lot more time at home. Why not get inventive in the kitchen and rustle up some of the world’s most lip- smackingly good cuisine from simple store cupboard ingredients? Featuring fantastic (and simple) recipes from Around the World in 80 Food Trucks, From the Source: France, The World’s Best Bowl Food, The World’s Best Spicy Food, and The World’s Best Superfoods, be inspired to cook up a storm in your kitchen with recipes from all over the globe. 2 Contents Porridge from The World’s Best Bowl Food 3-4 Shakshuka from The World’s Best Spicy Food 5-6 Detox acai bowl from Around the World in 80 Food Trucks 7-8 Goat’s cheese, honey and walnut toasted sandwich from Around the World in 80 Food Trucks 9-10 Sesame tofu buddha bowl from The World’s Best Bowl Food 11-12 Nasi goreng from The World’s Best Bowl Food 13-14 Macaroni and cheese from The World’s Best Bowl Food 15-16 Pasta all’arrabbiata from The World’s Best Spicy Food 17-18 Risi e bisi from The World’s Best Bowl Food 19-20 Jollof rice from The World’s Best Spicy Food 21-22 Enchiladas from The World’s Best Spicy Food 23-24 Jerusalem spiced chicken from Around the World in 80 Food Trucks 25-26 Middle eastern potato salad from The World’s Best Superfoods 27-28 Chicken tikka from Around the World in 80 Food Trucks 29-30 Cullen skink from The World’s Best Superfoods 31-32 Bubble and squeak with poached eggs from The World’s Best Superfoods 33-34 Ratatouille from From the Source France 35-36 Vegetable and chickpea shepherd’s pie from Around the World in 80 Food Trucks 37-38 Boeuf bourguignon from The World’s Best Bowl Food 39-40 Chilli con carne from The World’s Best Bowl Food 41-42 Gekikara ramen from The World’s Best Spicy Food 43-44 Chana masala from Around the World in 80 Food Trucks 45-46 Red velvet cookies from Around the World in 80 Food Trucks 47-48 3 BREAKFASTBREAKFAST BOWLS BOWLS SERVES 2 SERVES 2 IRELANDIRELAND PorridgePorridge Possibly Possiblythe world's the oldestworld's bowl oldest food, bowl porridge food, porridge is a blend is a blend of oats andof oats milk andthat milk has thattransformed has transformed itself from itself gruel from gruel of the impoverishedof the impoverished masses to masses hipster to health hipster kick. health kick. You’ll You’llneed need MethodMethod ½ cup oats½ cup oats 1 Place the1 Placeoats in the a pan oats with in a the pan milk, with waterthe milk, and water salt. and salt. ½ cup milk½ cup milk OriginsOrigins 1 cup water1 cup water 2 Cook slowly2 Cook over slowly a gentle over heat a gentle for 5-10 heat minutes, for 5-10 stirring minutes, stirring The cold, dampThe climate cold, damp and climate and pinch of saltpinch of salt regularly toregularly prevent to sticking. prevent sticking. poor soil madepoor it difficultsoil made to it difficult to brown sugarbrown sugar cultivate wheatcultivate in ancient wheat in ancient 3 Ladle into3 Ladle bowls into and bowls sprinkle and with sprinkle brown with sugar brown or your sugar or your Ireland but oatsIreland thrived, but oatsand thrived, and favourite toppings.favourite toppings. when combinedwhen with combined the Irish with the Irish love of all thingslove dairy, of all porridgethings dairy, porridge was born. Ofwas course born. the Of course the Scots (and numerousScots (and others) numerous others) © ARX0NT / GETTY IMAGES © ARX0NT / GETTY IMAGES also lay claimalso to inventing lay claim to inventing TastingTasting notes notes this time-honouredthis time-honoured dish but dish but A low-fat,A low-GI, low-fat, cholesterol-lowering low-GI, cholesterol-lowering wonder, you wonder, could you make could a case make for a porridge case for asporridge the as the whatever its whateverorigins, it's its a origins, it's a original superfood.original superfood. One of its One superpowers: of its superpowers: on a winter on morning a winter so morning cold and so darkcold youand candark you can warming, early-morningwarming, early-morning belly belly barely forcebarely yourself force out yourself of bed, out it ofembraces bed, it embraces you like a youwarm like blanket a warm and blanket sets youand up sets for you up for filler, immortalisedfiller, immortalised in fairy in fairy tales and belovedtales andby farmers, beloved by farmers, the day. Onethe ofday. its One real of joys its isreal its joysversatility, is its versatility, and you can and pimp you canyour pimp porridge your withporridge any with any athletes and athleteshealth gurus and healthfor its gurus for its number ofnumber enhancements: of enhancements: honey or maplehoney orsyrup, maple cream syrup, or creamGreek yoghurt,or Greek blueberriesyoghurt, blueberries or or simplicity, subtlesimplicity, nutty flavoursubtle nutty flavour banana, stewedbanana, fruit, stewed cinnamon, fruit, cinnamon, pumpkin orpumpkin chia seeds. or chia Whether seeds. youWhether use rolled you use oats rolled or oats or and slow releaseand slowof energy. release of energy. pinhead oatmealpinhead is oatmeal purely ais matter purely ofa matter taste, theof taste, only difference the only difference is that the is finer that thethe fineroats, the oats, the PIERRE LECLERC; MALIVAN_IULIIA / SHUTTERSTOCK, PIERRE LECLERC; MALIVAN_IULIIA / SHUTTERSTOCK, © smoother© smoother the texture. the ● texture. by Etain O’Carroll● by Etain O’Carroll 3 23 23 BREAKFAST BOWLS SERVES 2 IRELAND Porridge Possibly the world's oldest bowl food, porridge is a blend of oats and milk that has transformed itself from gruel of the impoverished masses to hipster health kick. You’ll need Method ½ cup oats 1 Place the oats in a pan with the milk, water and salt. ½ cup milk Origins 1 cup water 2 Cook slowly over a gentle heat for 5-10 minutes, stirring The cold, damp climate and pinch of salt regularly to prevent sticking. poor soil made it difficult to brown sugar cultivate wheat in ancient 3 Ladle into bowls and sprinkle with brown sugar or your Ireland but oats thrived, and favourite toppings. when combined with the Irish love of all things dairy, porridge was born. Of course the Scots (and numerous others) © ARX0NT / GETTY IMAGES also lay claim to inventing Tasting notes this time-honoured dish but A low-fat, low-GI, cholesterol-lowering wonder, you could make a case for porridge as the whatever its origins, it's a original superfood. One of its superpowers: on a winter morning so cold and dark you can warming, early-morning belly barely force yourself out of bed, it embraces you like a warm blanket and sets you up for filler, immortalised in fairy tales and beloved by farmers, the day. One of its real joys is its versatility, and you can pimp your porridge with any athletes and health gurus for its number of enhancements: honey or maple syrup, cream or Greek yoghurt, blueberries or simplicity, subtle nutty flavour banana, stewed fruit, cinnamon, pumpkin or chia seeds. Whether you use rolled oats or and slow release of energy. pinhead oatmeal is purely a matter of taste, the only difference is that the finer the oats, the PIERRE LECLERC; MALIVAN_IULIIA / SHUTTERSTOCK, © smoother the texture. ● by Etain O’Carroll 4 23 DISHES DISHES SERVES 4 SERVES 4 You’ll need You’ll need TUNISIA TUNISIA 3 tbs olive oil 3 tbs olive oil 1 large onion, peeled and 1 large onion, peeled and chopped chopped Shakshouka Shakshouka 2 cloves of garlic, peeled and 2 cloves of garlic, peeled andEssentially eggs poached in a molten mound of spicy tomato Essentially eggs poached in a molten mound of spicy tomato minced minced stew that comes in many different variations, shakshouka is the stew that comes in many different variations, shakshouka is the 3 red capsicums, diced 3 red capsicums, diced ultimate wake-me-up throughout North Africa and the Middle East. ultimate wake-me-up throughout North Africa and the Middle East. 1 red chilli, chopped 1 red chilli, chopped 2 tsp caraway seeds 2 tsp caraway seeds 750g (1½lb) fresh tomatoes, 750g (1½lb) freshMethod tomatoes, Method peeled, seeded and peeled, seeded1 Heat and the oil to a medium-sized frying pan 4 Make shallow wells in the sauce for the eggs 1 Heat the oil to a medium-sized frying pan 4 Make shallow wells in the sauce for the eggs chopped (tinned tomatoes chopped (tinnedover tomatoes medium-high heat. Saute the onion and (you can use the back of a spoon). Carefully over medium-high heat. Saute the onion and (you can use the back of a spoon). Carefully can be substituted) can be substituted)garlic for about 5 minutes, until soft. break in the eggs. garlic for about 5 minutes, until soft. break in the eggs. 2–3 tsp paprika 2–3 tsp paprika 1 tsp ground cumin 1 tsp ground cumin2 Add the capsicum, chilli and caraway 5 Cover the pan and cook the eggs over a low 2 Add the capsicum, chilli and caraway 5 Cover the pan and cook the eggs over a low 1 tsp sea salt 1 tsp sea salt seeds. Saute until the capsicum is tender heat. For soft yolks, allow around 5 minutes. seeds. Saute until the capsicum is tender heat. For soft yolks, allow around 5 minutes. 1–2 tbs harissa (optional) 1–2 tbs harissa (about(optional) 5 minutes).