​​Week two of my food travels around the world led us to Japan. This little food journey of ours has introduced me to some new food, new tasty food and this Teriyaki Chicken, it is delicious.

The great thing about doing what we are currently doing, that is eating around the world, is that we are trying food we would never have tried otherwise, and with only two weeks into this, I have found a lot of food I have loved.

My family are now seriously excited when the new country is picked and when the new food is cooked.

This chicken teriyaki is new to me, my husband has eaten it before, but I had not. It looked like a really easy recipe, something we all would love, and I was right, we did. So much so that we ate it all, not leaving any for my son who was not home that night, boy was he annoyed. So I had to make it again the following night.

I double the recipe for us 5.

The sauce thickens with cooking, so take it as far as you like it, just don't overcook the chicken.

Any leftover glaze, keeps well, so don't discard. This glaze is delicious on beef and fish also.

So if you are looking for a quick mid week meal that is delicious, look no further.

​To make the teriyaki glaze mix together all the ingredients and stir to dissolve the sugar. If the sugar won’t dissolve, you can heat it very gently and stir until dissolved.
 
Slice the chicken thighs into thin medallions/strips and toss with the cornflour to just coat.
 
In  a non stick frypan, heat the oil over high heat and fry the chicken, turning frequently until just browned on all sides but not yet cooked through.

Add ¼ cup of the teriyaki glaze and toss the chicken to coat in the glaze as it thickens. Cook chicken until just cooked through.
​
Top with the sliced green onions and serve with rice.

To save the recipe to your favourites go to www.whatscookingella.com/teriyaki-chicken.html 
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Five years ago today I published my first recipe on www.whatscookingella.com 
Now with nearly 600 recipes available, I have to say I am quite proud of myself.

Hope you are all cooking along, and please let me know when you make something, leave a comment under the recipe on my blog page, I'd love to know if you,  your family or friends enjoyed it like we do.

Ella xx

​Week two of my food travels around the world led us to Japan. This little food journey of ours has introduced me to some new food, new tasty food and these Japanese dumplings, Gyozas, they don't disappoint.

My family was excited by this one, I was excited by this one, I'd eaten gyoza in restaurants before, but I never thought that one day I would be making them.

They were delicious, we were counting how many we made and dividing them by 5 of us to make sure we all got even amounts. I cooked 30 the first day and 30 the following day, and I have a bit of mixture I froze, for days when we need a quick snack. You can probably freeze them, as you can buy them frozen, but I haven't attempted that yet.

Now before you start here is video that I watched so that I can learn how to assemble a gyoza. I didn't use the recipe for the filling, but the video is a must to watch as it shows you how to make them. So before you start, take a few minutes to watch someone else make them www.youtube.com/watchv=oCair8y_M_k&feature=player_embedded 

After you get the knack of making them, they become very easy to make.

With regards to cooking them, I add the 1/3 cup water and if I feel it needs a little more cooking time, I just a bit, but only if needed.

For the dipping sauce, you could use chilli oil, to taste if you prefer.

These are simple, these are delicious and this is something you really need to try.

Recipe adapted from The Australian Women's Weekly Cookbook 'World Table Recipes from Around the World'

Makes 70

325g Chinese cabbage, chopped finely
500g pork mince
4 green onions, chopped finely
1 egg, beaten lightly
2 tablespoons soy sauce
1 tablespoon sake
2 teaspoons sesame oil
1 teaspoon sugar
¼ teaspoon white pepper
50-60 gyoza (gow gee) wrappers
1 tablespoon vegetable oil
 
Dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 small red chilli, finely sliced
1 teaspoon peanut oil
​

Combine cabbage, pork mince, green onion, egg, soy sauce, sake, sesame oil, sugar and pepper in a medium bowl. Mix to combine, refrigerate 1 hour.

Make the dipping sauce, combine the soy sauce, rice wine vinegar, chilli and oil in a bowl, stir to combine, set aside, until needed.

Place one heaped teaspoon of pork mixture in centre of one wrapper, dip your finger in water and run it around the edges of half the gyoza wrapper (to seal) Pleat to seal. Place on baking paper lined tray. Repeat with remaining mixture and wrappers.

​Heat 1 tablespoon of oil in a large frying (that has a lid, use a round pizza tray if you have no lid) over medium heat.
 
Place about 12 gyoza in rows, slightly overlapping each other. Cook until the underside is light golden. Once golden, pour 1/3 cup of water around the gyoza and place the lid on.

Cook covered, until the water has completely evaporated (so the golden underside is not wet and soggy) and the wrapper is slightly translucent on top - about 3 to 4 minutes. 
​
Use an egg flip to transfer onto a plate upside down-golden side up.
 
Serve with Dipping Sauce.

To save the recipe to your favourites go to www.whatscookingella.com/gyoza-pot-stickers.html 
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One night over dinner we decided that we were going to eat our way around the world, we were going to randomly choose a country and cook as many things as we like from that country. My kids and husband loved the idea.

And this is how we found ourselves in Peru.

Week one, Peru. Now off to google for a little help in trying to find recipes that are from Peru. After a little research we decided to try the following dishes

Salmon and Avocado Ceviche
Simple Peruvian Ceviche
Peruvian Chicken Wings with a Peruvian Green Sauce
Peruvian Alfajores
Peruvian Rice with Duck
Pisco Sour

1. Salmon and Avocado Ceviche: After finding out that Ceviche is the national dish of Peru, I decided I'd start with a ceviche I had made previously with salmon and avocados. This is delicious, it is delicate, it is truly delicious. Simple to make and the flavours so fresh. We loved this dish.

2. Simple Peruvian Ceviche. Now this ceviche I had also previously made. This recipe I found years ago as my husband went fishing and caught some kingfish, and as I don't love it barbecued I stumbled on this recipe and this is how I love to eat kingfish, but you could use any firm white fish fillets. This is different to the ceviche above, it is not as delicate as the salmon one, this one is packed full of flavour, it is tangy, it is tasty.

3. Peruvian Chicken Wings with a Peruvian Green Sauce. Now this recipe, this was an absolute gem of find, this is what this food journey is all about. Finding something you have never tried and loving it. These wings paired with this sauce, perfect. These wings are so tasty, we could not stop eating them. They are super easy to make, and just so good, try stopping at one.

4. Peruvian Alfajores. These biscuits, what to say about these biscuits. These are delicious, they are buttery, they are flaky, they melt in your mouth and they are filled with homemade dulce de leche. Surprisingly they weren't too sweet and are seriously now one of my favourite biscuits.

Now the Peruvian Rice with Duck I didn't add to my website, it was a nice dish, but I would most likely not make it again, and the pisco sour, although I enjoyed it, it was strong and probably not something I would regularly drink.

So overall Peru was a huge success, 4 out of the 6 dishes we tried, we loved.

Now to add a sticker to our world map to show we've 'been' to Peru, who knew this was going to be educational. 

Next stop Japan.

Recipe adapted from bakelovegive.com

Makes 12
 
1 cup cornflour
¾ cup plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon fine salt
 114g unsalted butter, softened
⅓ cup caster sugar
2 large egg yolks
1 tablespoon brandy
½ teaspoon vanilla extract
1 cup dulce de leche, at room temperature
Icing sugar, for dusting


In a medium bowl, whisk together cornflour, flour, baking powder, bicarb of soda, and salt. Set aside.
 
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy.
 
Add in the egg yolks, brandy, and vanilla extract and mix until just combined.
 
Reduce speed to low and gradually add in dry mixture. Mix just until the dough comes together and no dry pockets are visible.

Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for at least an hour.

When ready to bake, preheat oven to 175C/155C fan forced and line baking trays with baking paper.

Unwrap dough and roll between two sheets of baking paper. Roll to 1/2cm thick and remove the top sheet of baking paper. Cut 24 x 5cm rounds from the dough, re-rolling as needed. If desired, cut a small shape out of the middle of 12 of the rounds for a linzer effect.

Bake on prepared baking sheets for 12-14 minutes until the edges are golden and centres are set.
​
Transfer to a wire rack to cool completely before assembling.
​
​To assemble, sprinkle cookies with a generous dusting of powdered sugar.
 
Turn half of the cookies upside down and spread with a thick layer of dulce de leche. Place remaining cookies on top of the dulce de leche to create a sandwich.
 
Store in an airtight container at room temperature.

To save the recipe to your favourites go to www.whatscookingella.com/peruvian-alfajores.html 
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​My daughter loves waffles and was constantly requesting if I would make them. One day I went shopping with her and she spotted a waffle iron, so I had to buy it, and since then we have been making waffles.

These are so easy to make, about 10 minutes of preparation, another 10 in cooking them and you have waffles.

Each waffle iron works differently, so after you have made the batter, just follow your waffle iron instructions, but this is seriously one easy dish to prepare.

Top them with whatever you like and they become a great dessert, snack or breakfast.

I can see waffles being made in my house for many years to come.

​2 eggs, separated
1 ½ cups milk
2 cups plain flour
½ teaspoon baking powder
¼ cup caster sugar
60g unsalted butter, melted
2 tablespoons cold water


In a small bowl beat egg whites until stiff.

In a large bowl add the yolks and milk, beat with electric beater until combined. Add the flour, baking powder and sugar, beat on low speed until smooth. Add the melted butter and water, beat until combined.
Carefully fold in the egg whites.

My waffle maker takes ½ cup batter poured into the centre, spread with a silicone spatula. Close the waffle maker and follow instructions, they should be ready in about 1 minute.

Serve waffles with toppings of your choice, I like berries, ice cream and maple syrup.

To save the recipe to your favourites go to www.whatscookingella.com/waffles-with-berries-ice-cream-and-maple-syrup.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

Recipe adapted from www.geniuskitchen.com

Serves 6-8

900g firm white fish fillets, cubed
8-10 garlic cloves, chopped
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons fresh coriander, chopped
1 habanero pepper, seeded and chopped
8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed
​
​Combine all ingredients except red onion and mix well.
 
Place red onion on top and let it marinade in the refrigerator for at least 2-3 hours before serving.
 
Before serving, mix well and serve in baby cos lettuce cups or with crusty bread.

To save the recipe to your favourites go to​ www.whatscookingella.com/simple-peruvian-ceviche.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

​One night while eating dinner I told my family we are going to start a new food adventure. Each week we are going to try different foods from a different country. My daughter found a website that does random country shuffles and week 1 we got Peru. So for one week I will try and cook at least 3-5 dishes from that country, could be dinner, dessert, breakfast...

So off to my cookbooks and google, searching for Peruvian food that I think my family will love and I came across this chicken wing recipe, it looked great, the ingredients were easy to find, and it was simple, I had to try it.

These are delicious. So delicious that when you think you are done eating, you just have to have one more. Now the wings alone are great, but my oh my pair it with this green sauce and they are amazing. And if you are one of those people that say, I don't like coriander, try this, you will love it, the green sauce is so good, I could it all the time.

You could bake these on a wire rack, but I hate cleaning those, so I do it on a baking paper lined tray and turn them half way through cooking, you choose how you want to bake them. 

You could do this with a whole roast chicken also, but I have to say, I do love my wings. I made this with 2kg of chicken wings without doubling the marinade or sauce.

​Instead of mixing the marinade in a bowl, I sometimes just make it in the snap lock bag and rub it all together in there, saves a bit of washing up.

So my new food adventure has given me a great new recipe that I will be serving to family and friends for many years to come.

​Recipe adapted from www.eatthelove.com/peruvian-chicken-wings/

Serves 4-6
​
3 tablespoons olive oil
6 large garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon salt
2 teaspoon brown sugar
2 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon fresh ground pepper
Juice and zest of 1 lime

1-2kg chicken wings, broken into wingettes and drumettes (freeze the tips for stock or discard)

Sunflower Oil, for baking​

Green Sauce:
1 cup fresh coriander
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons olive oil
2 green jalapeno chillies, seeds removed
2 large cloves garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper


Prepare the chicken by placing the oil, garlic, cumin, salt, sugar, paprika, coriander, oregano, pepper, juice and zest of the lime in a small bowl and stir until well blended. Place the chicken wings in a large ziplock bag and pour the marinade over them. Seal the bag and then “massage” the chicken to make sure the marinade coats the chicken completely. Refrigerate for 1 hour or up to 4 hours.
​
Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Lightly oil the paper.

Once the chicken has marinated, place the wings on the tray, leaving space between each wing piece. Bake in the oven for 45-50 minutes or until the wings are cooked through and slightly charred on some of the edges, you will need to turn them over, halfway through cooking.
​
​While the wings are baking, place all the ingredients for the green sauce in a small food processor. Process until all ingredients are well blended. Pour into a bowl, cover and refrigerate while the chicken is cooking. The sauce will seem thin but will thicken up as it sits. 

Serve with the chicken with the green sauce.

To save the recipe to your favourites go to www.whatscookingella.com/peruvian-chicken-wings-with-a-peruvian-green-sauce.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

​It is not surprising that I am a person that would be in a food group. I joined a lovely group where people post what they cook and then happily share their recipes. This recipe I got from one of the members, a very nice lady whose blog I will mention below.

Now I love Baileys so when I saw this picture come up, and I had all the ingredients at home, what else was I supposed to do but make it.

It is delicious, I find it nicer than the store bought version. It is creamy, you can taste the scotch, you can taste everything, and it is so easy to make.

Supposedly it can last 2 months in the fridge, ha, that never happens, especially now that my husband has found out about it.

You can whiz this all up in a blender if you prefer, I just whisk it in a bowl as I don't want to wash the blender.

If I only have pure cream in the fridge, I'll use that instead of thickened cream, works just fine.

If you don't have instant coffee in the house, you can use some brewed coffee, about 1/4 cup strong freshly brewed coffee, but make sure it has completely cooled before you use it.

I like to use Irish Whiskey to keep it Irish, but I've made a Scottish version also haha, use any whiskey you like to drink.

This makes more chocolate syrup than is needed for the recipe, but it keeps well in the fridge, and you can use it for other things.

Now this is delicious as a drink, but my oh my, try it over vanilla ice cream, wow, this is why it can't last two months. Add some chocolate syrup also and it doesn't last a week.

This is so easy to make, try it, you will never buy it again.

Recipe adapted from www.theaspiringhomecook.com 
​
1 tsp instant coffee granules
1 x 300ml thickened cream
1 cup Whiskey
1 x 395g can sweetened condensed milk 
2 tbsp Chocolate Syrup (recipe below)

Chocolate Syrup:
​1/2 cup water
1/3 cup sugar
1/3 cup cocoa powder
A pinch of salt
1 tsp Vanilla bean paste
​
Make the chocolate syrup first: In a small saucepan, place the water and sugar on medium high heat and whisk till the sugar is dissolved.

Whisk in the salt and cocoa to dissolve it all and continue cooking till it has slightly thickened. (This will take 3-4 minutes.)

Take the saucepan off the heat. Add the vanilla and stir through.

Leave it to cool before using it.
​
​​In a large bowl stir together the cream and the whiskey.

Add the coffee granules and stir together till the granules have dissolved.

Now add the condensed milk and stir well.

Lastly add 2 tablespoons of the chocolate syrup and stir well to make sure everything has mixed well.

Pour into bottles and refrigerate.

Enjoy on the rocks, over ice cream or use in any recipe that calls for Irish Cream.

To save the recipe to your favourites go to www.whatscookingella.com/homemade-irish-cream.html 
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