Recipes from the Road

Food from Kitchens around the World

Recipes collected and inspired from different corners of the world. Cooking is not just about sustenance – it is a journey and an art. Every corner of the globe has its own cuisine, reflecting the local produce sold at the many street and farmers markets. From biggest cities to the smallest villages, they are full of tastes, smells and colours. Once you become comfortable in the kitchen and with the ingredients you pick up, you can give you creativity a free run and make a cuisine of your own.

Recipe of the Day

A popular winter warmer:


Minestrone is an Italian soup with a meat stock base and has whatever is handy of leftover vegetables and also pasta. Without meat this soup becomes a minestra. My secret ingredient is adding a little cayenne which gives the soup a zing.

2 heaped tblsp white haricot beans (soaked overnight or 400g can of canellini beans)
1-1.5L beef or chicken stock
2 medium sized carrots, diced
2-3 sticks celery, sliced
1 big onion, sliced
2 rashes of fatty bacon, cut in small pieces
2-3 tblsp extra virgin olive oil
2 leeks, sliced
2 cloves of garlic, crushed
1/2 tsp cayenne
Sea salt to taste
50g small macaroni, dried soup pasta
1/4 small cabbage, shredded
400g canned chopped tomatoes
1 tblsp tomato purée
bouquet garni (a bundle of one bay leaf, thyme and parsley tied together)
Leftover cooked vegetables such as green beans, cauliflower florets, Brussels sprouts, zucchini, etc
Parmesan cheese, grated; or 4 tblsp pesto (see below)

Utensils: bowl for soaking beans; 2L saucepan with lid; cutting board; chef’s knife; fine grater; stirring spoon
Time: preparation 30 minutes; cooking time: 2 hours

Ingredients for Pesto:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts or walnuts
2/3 cup extra virgin olive oil
sea salt and freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
Utensils: measuring cups; food processor; jar
Time: 15 minutes

  1. Combine basil, garlic and pine nuts in food- processor and pulse until coarsely chopped. Add 1/2 cup of the oil and cheese and process until smooth. Season.
  2. If using immediately, add all the remaining oil and pulse until smooth. Transfer pesto to a serving bowl and toss with hot spaghetti.
  3. If freezing, transfer to air-tight container or screw jar and drizzle remaining oil over the top. Freeze for up to 3 months. When needed, thaw and stir.

Utensils: Cutting board; chef’s knife; 2L pot; spoon for stirring; ladle
Time: 10 minutes