Slow Travel and Food and Travel Blog for Trips to Savor
In this series we present recipes from the regional cuisines of the world in cooperation with Azlin Bloor from LinsFood. Azlin is a cook, cooking teacher and cookbook author. Born in Singapore, she grew up in this city with its diverse cultures and got to know a cuisine, that is influenced by cultures from all over the world. She has lived in England for many years now. There she is publishing her blog since 2011. The regional cuisine of the world plays an outstanding role in it.
In her blog, she introduces recipes from the world's regions. Azlin shows, how you can cook these dishes in our latitudes. She gives video instructions on how to prepare the recipes at home. Not only Asian cuisines play a role in her blog. You will also find recipes from other regions of the world.
We at TravelWorldOnline have been traveling around the world since 2001. We are always searching for the regional cuisine at our destinations. At cooking classes we look over the shoulder of cooks. We take a peak behind the scenes of wineries, farms and food producers. Test restaurants and gastronomic packages in luxury hotels. We always discover new specialties.
We intend to introduce these delicacies to you in cooperation with Azlin in this series about regional cuisines of the world. We team up and start a joint series of cross-media posts. In it we present you recipes and stories from the regional cuisines of the world, as we encounter them on our travels. Azlin shows you in her videos, how to cook these dishes at home.
The recipe for the apple pie comes from the Trattoria Montagliari, a winery near Panzano. From there, the Torta di Mele began its triumphal march through Italy and Europe. Even TV chefs presented the cake to their viewers. This is how you prepare it.
The Provencal cuisine offers many dishes. The ingredients from Provence are healthy, fresh and very tasty. Tomatoes, peppers, zucchini, eggplants and lots of garlic and olive oil are among them. Just like lamb, beef or fish directly from the farmer or fisherman.
Seafood and crustaceans play a big part in the cuisine of Prince Edward Island and the Atlantic provinces of Canada. No wonder! The sea is nowhere far away. Therefore, on this trip we took a closer look at the delicacies that the sea delivers:
Our African stew from Nigeria shows how good you can eat African food. I ate this for the first time many years ago in an African restaurant in Cape Town in South Africa. In Marco's African Place. Not far from the waterfront.
Poutine is the Quebec specialty. The dish has cult status in the French-speaking part of Canada and is almost something of a national dish for Quebecers. Here you can find out more about it and where you can get good poutine.
We present you a Bobotie recipe from South Africa from the kitchen of the Boschendal winery. There is probably no dish from South Africa that better represents the cuisine of the Cape Malays in Cape Town. Spiced with curry you can taste the influences of Malay cuisine.
The plum pudding is part of the traditional Christmas festival in Great Britain like the Christmas stollen here - with this plum pudding recipe you can make your own Christmas pudding. And maybe a little tastier than this traditional dessert is generally said to be.
When traveling through Canada's Atlantic provinces, you come across it again and again on the menus of many restaurants: the lobster stew, which is usually served with fresh vegetables and fried potatoes, as here at the Tidal Watch Inn in St. Martin, New Brunswick. This stew is perhaps one of the best ways to cook lobster: it's a [...]
Rillettes are a French specialty. They are also served in the capital of the French-Canadian province of Quebec. They often cook according to traditional French recipes. With this duck rillettes recipe you can easily prepare it at home.
Recipe for Thuringian dumplings Thuringian dumplings, that's what I grew up with, even though I don't come from Thuringia. My mother cooked them for a Sunday roast almost every Sunday. I still love them today, but I rarely get to cook them. When I read Claudia Braunstein's blog call for the best recipe for Thuringian dumplings today, [...]
