Favourite Recipes from Around the World

Pisang Goreng (Fried Banana)

Malaysia – Pisang Goreng (Fried Banana)


  • plain flour
  • palm sugar
  • a pinch of salt
  • some turmeric

Mix dry ingredients with water to make a batter. Dip bananas in batter and deep fry. Use lady finger bananas to be like the Malays (but any ‘nanas would do). Best eaten when hot!

Thailand – Kanom Kok

This interesting dish is made from coconut milk to a form a batter. When you bite in to them, you discover about half a teaspoon of corn kernels! They are quite sweet and best eaten straight from the irons. They could easily be made in the old gem iron pans. And you could vary the fillings to your liking.


  • 500 ml coconut milk
  • 375 g rice flour
  • 125 g caster sugar
  • pinch of salt
  • vegetable oil, for brushing
  • sweet corn or your choice of filling – can be enjoyed with no filling at all

Heat a khao nom kok pan (or Dutch pancake pan / gem iron pan) to medium heat. Mix coconut milk, rice flour, sugar and salt to create a batter. Oil each mould and fill with batter. Place corn (or your choice of filling) on the batter within the moulds. Cook for 4-5 minutes, or until the cakes are browned and crisp on the outside but still moist in the centre. Use a spoon to remove cakes from the pan. Serve hot.

Coca del Ayamonte from Spain

Spain – Coca del Ayamonte

We found this little delight in a roadhouse caf. in Spain, just before we crossed into Portugal and decided it might be worthy to share with a cup of coffee. We weren’t mistaken as it proved to be a wonderful, tasty and moist treat. It is typical in the coastal towns and is sometimes known as Easter Cake. They say the recipe came directly from the mouths of housewives!


  • 2 cups flour
  • 2 cups sugar
  • 2 cups almond meal
  • 1 cup olive oil
  • 1 teaspoon yeast
  • 2-3 teaspoons cinnamon
  • 1-2 teaspoons Aniseed (seeds)
  • Sesame Seeds
  • 1/2 cup white wine
  • Lemon Zest
  • 3 eggs
  • Can of cider


Grease a baking tray and put in a layer of almond meal. Mix 2 eggs and the yeast together. Add 1 teaspoon aniseed, flour, half the lemon zest and 1/2 cup of oil to the mix, then beat well. Spread in tray and prick with a fork. Pour over 1/2 -1 can cider and sprinkle another layer of almond meal. In another bowl, beat 1 egg, 1 cup sugar, white wine, 1/2 cup oil, the rest of the lemon zest, 1 teaspoon aniseed, the cinnamon and pour over the mix. Mix remaining sugar and sesame seeds and sprinkle on cake, then decorate with whole or flaked almonds. Bake for around 45 minutes until golden (use the grill to brown the top if necessary).

Calabasitas (Zucchinis) from Mexico

Mexico – Calabasitas (Zucchinis)


  • zucchinis
  • onion
  • corn kernels
  • button squash
  • red peppers and/or green chilli
  • grated cheese
  • garlic
  • oil
  • butter


Saute some onion in oil and butter, then add lots of chopped garlic. Add some corn kernels (the Mexicans use a large, white kernel corn) and some chopped zucchini. At this point, you could add some yellow, button squash, red pepper and/or chopped green chilli. Sprinkle over grated cheese and leave to melt in – or you can put under the grill until browned. This side dish is delicious and goes with everything!