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

Swedish ginger biscuits is a popular Christmas fare at IKEA stores. In Norway, ginger biscuits are part of a Christmas tradition. Beginning on the first Sunday in Advent, households start baking Christmas biscuits throughout December, ending on the 4th Sunday in Advent with up to seven varieties. It is not necessary to make as many as seven but varieties you make have to be an uneven number – so as few as one variety, three or five are acceptable.


150ml dark syrup
150ml caster sugar
150g unsalted butter
1 egg
800g plain flour
1tsp powdered ginger
1tsp powdered cloves
1tsp cinnamon
2tsp bicarbonate of soda
Utensils: Scales; saucepan; wooden spoon; butter knife; cutting board; bowl; whisk; sifter; rolling pin; spatula, Christmas biscuit cutters; baking rack.
Time: 1 hr

More Christmas biscuits here


  1. Mix syrup and sugar in saucepan and bring to boil. Stir until sugar is dissolved. Cut butter in small cubes and stir into sugar mixture until melted. Set mixture aside to cool.
  2. Beat egg in a separate bowl for 30 seconds and stir into syrup mixture when cooled down. Sift spices, bicarbonate of soda and the flour into the syrup mixture and stir until well blended. Knead dough into a ball and wrap in plastic. Put in fridge for two hours or overnight.
  3. Roll out dough thinly on a floured surface and use biscuit cutters to cut out Christmas shapes. This is a popular activity for children in the household.
  4. Place on a greased baking sheet and bake in batches at 180°C until crisp – for about 6-8 minutes. Cool on cake rack. Store in biscuit tin until needed.
  5. If desired, decorate the biscuits with white icing by mixing icing sugar with lemon juice and eggwhite for a thin icing.