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East African,Recipe,Savoury Eat

Rolex – Ugandan Street Food

American,Recipe,Savoury Eat,Sweet Treat

NY Style Bagels – Easy and Delicious Brunch Menu Item

Recipe,Savoury Eat,Thai

Thai Red Curry Meatballs – Perfect Weeknight Dinner

Mexican,Recipe,Savoury Eat

Tamales Rojos De Pollo

Malaysian,Recipe,Savoury Eat,Singaporean

Laksa – Southeast Asian Coconut Curry Noodle Soup

Recipe,Senegalese

Mafe – West African Peanut Stew (Simple Recipe)

Cookies,Recipe,Sweet Treat

Red Velvet White Chocolate Cookies

Cake,Recipe,Sweet Treat

Orange Cranberry Bundt Cake – Beautiful Dessert for the Holiday

Recipe,Savoury Eat

Charred Cabbage with Umami Brown Butter Sauce – The Only Way You’ll Want to Eat Cabbage

American,pie,Recipe,Sweet Treat

Caramel Banana Cream Pie – The Perfect Dessert for Any Occasion

Global Recipes

Caribbean

Cookies

Indian

Italian

Korean

Middle Eastern

South American

Southern

Flat bread

Flat Bread,Indian,Recipe,Savoury Eat

Chicken Keema Paratha

Flat Bread,Recipe,Savoury Eat

Turkish Pide – Flat Bread Filled with Cheese, Spinach and Herbs

Caribbean,Flat Bread,Recipe,Trinidadian

Trini Buss Up Shut with More Tips and Tricks

Flat Bread,Turkish

Gozleme

Ghanaian

Ghanaian,Recipe,Savoury Eat,Soup

Short Rib Groundnut Soup – A Twist on a Ghanaian Classic

Ghanaian,Sweet Treat

Bofrot – A Ghanaian Doughnut You Can Eat For Breakfast

Ghanaian,Recipe,Savoury Eat

Waakye – The Best Rice and Beans Dish

Ghanaian,Recipe,Savoury Eat

Ghana’s Most Popular Condiment – Shito

Ghanaian,Recipe,Savoury Eat

Jollof Rice

Ghanaian,Recipe,Savoury Eat

Plantain and Bean Stew (with dry fish)

Ghanaian,Recipe,Savoury Eat

Tatale and Aboboi (Plantain Pancakes and Bambara Beans)

Ghanaian,Recipe,Savoury Eat

Plantain and Bean Stew – Red Red (simple recipe)

Ghanaian,Savoury Eat

Omo Tuo and Nkate Nkwan (Rice Balls and Groundnut Soup)

Ghanaian,Recipe,Sweet Treat

Ghana Toffee

Sweet Treat

American,Recipe,Savoury Eat,Sweet Treat

NY Style Bagels – Easy and Delicious Brunch Menu Item

Cookies,Recipe,Sweet Treat

Red Velvet White Chocolate Cookies

Cake,Recipe,Sweet Treat

Orange Cranberry Bundt Cake – Beautiful Dessert for the Holiday

American,pie,Recipe,Sweet Treat

Caramel Banana Cream Pie – The Perfect Dessert for Any Occasion

Christmas,Cookies,Recipe,Sweet Treat

Chocolate Brownie Peppermint Cookies – Perfect Holiday Cookie

American,Recipe,Sweet Treat

Squash Loaf with Streusel Topping

American,Recipe,Sweet Treat

The Best Pumpkin Pie Recipe

American,Recipe,Sweet Treat

Classic Pecan Pie – Perfect for the Holidays

Cake,Recipe,Sweet Treat

Upside Down Peach Cake – Perfect Summer Dessert

Recipe,Sweet Treat

Classic Cherry Pie with Buttery Crust

Hi! I'm Nadia

Hi! I am Nadia and welcome to Travelandmunchies! I am a food blogger, food writer and recipe developer and Travelandmunchies is both creative outlet and a one of the best jobs I have ever had. Currently in Toronto, I love cooking, eating, and travelling and because I have no problem with cliches, I am blogging about it. I am just here to showcase recipes from around the world. I am Ghanaian so you will see a lot of Ghanaian recipes but I do my due diligence to research cuisines from different countries, make them, and share these recipes with you. Join me on the cooking journey as I make my way around the globe through cuisine,

More About Me

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travelandmunchies

nadia
foodie + medical student
sharing good food and fun bakes

Today’s lunch time cooks! Homemade shrimp dumpli

Today’s lunch time cooks! Homemade shrimp dumplings. 🥟🥟

Served 2 ways. One is boiled dumplings with a thick Thai coconut red curry and second is pan fried with some chili crisps served with soy sauce and vinegar. Kept the filling super simple. Rough recipe below! Will probably write this one out and share with y’all in more detail 🙂

Dumpling dough:
250g flour
130ml water

Knead for 3 min, let sit covered for 15 minutes, knead again until smooth and let sit for 30min - 60min.

Shrimp filling
2 pounds shrimp, peeled, deveined and diced
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
Kosher salt and freshly white pepper

Thai curry sauce
1 can coconut cream
2 tbsp of Thai red curry paste
2 tsp to fish sauce
1/4 tsp ground cardamom
1/2 chicken stock
Juice from 1/2 lime
Salt to taste (remember it reduced so season at the very end only if necessary)
Cilantro to serve

Finally a full afternoon with nothing but cooking!

Finally a full afternoon with nothing but cooking! Food inspired by @ottolenghi! Browsed through his new cook book Comfort and decided I was too lazy to follow a recipe but had definitely been inspired by the incredible book.

1. Yogurt base, caramelized onion and garlic cannellini beans and roasted harissa cherry tomatoes. Also made a small chopped salad of seasoned cucumber, olive and feta that I added underneath the heap of tomatoes.

2. Skillet of fennel, potato, garlic and shallots baked in chicken broth and topped with nduja butter shrimp and hot peppers!

3. Jalapeño and hot honey focaccia. Jalapeños were a very last minute added in so they are not folded through. Topped with @rosewoodwine hot honey.

Nothing more comforting than a whole roast herb an

Nothing more comforting than a whole roast herb and garlic chicken. I roasted the chicken over a pan of fingerling potatoes and butternut squash and used my @wusthof 🍁🍂🍗, Performer Hollow Edge Santoku and Performer Chef’s knife to whip up this delicious meal.

See the recipe below.
Recipe

Ingredients
3 1/2 - 4lb whole chicken, patted dry
Salt to taste
2-3 shallots, cut in half

Butter:
2 sticks unsalted butter softened or melted
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 garlic cloves, minced
1/2 tbsp oregano, finely chopped
1/2 tbsp marjoram, finely chopped
1/2 tbsp thyme, finely chopped
1/2 tbsp rosemary , finely chopped
3 tbsp parsley, finely chopped
1/2 tsp each salt and black pepper
2 teaspoons, lemon zest
1 tablespoon lemon juice

Under Chicken:
Fingerling potatoes, sliced
Butternut squash, diced to 2 cm cubes
1 tablespoon olive oil
1/4 teaspoon salt or more to taste
1-2 shallots, thinly sliced
Finely chopped parsley, to serve

Bake for 10 minutes at 425 the 1 hour and 15 - 20 minutes at 350.

Chana Madra! It’s a spiced yogurt based curry ch

Chana Madra! It’s a spiced yogurt based curry chickpea from Himachali Pradesh in Northen India. Quick and easy to make! Sour, flavourful and perfect when you are short on time (and if you are short on ingredients if you ignore the stocked spice rack you have to have for this). Went well with rice and I found I liked the sourness balanced out with the dried apricots! Similar to Dahi tadka recipes but this one’s got chickpeas which makes it a bit more substantial.

Mix with yogurt
1 1/2 cups chickpeas
1 1/2 cup yoghurt
2 tsp coriander powder
2 tsp garam masala
1 tsp turmeric powder
1/2 tsp cumin powder
1 tbsp kashmiri red chilli powder
1/4 tsp cinnamon

To simmer
2 tbsp ghee/oil of your choice
1 tsp cumin seeds
2 dry red chillies
1 split green chili
1/2 tsp group black pepper
2 green cardamom
2 cloves
pinch of asafoetida
2 dried apricot (chopped)
Water as needed
1/2 tsp sugar (optional)
salt to the taste
cilantro for garnish (optional)
1 tbsp rice flour (optional for thickening)
Basmati rice to serve

#chana #channa #chanamadra #indiancooking #indianrecipes #homecooking #quickrecipe

Something cozy for the fall! 🍂 It’s braising

Something cozy for the fall! 🍂 It’s braising season and this short rib ragu is so worth the effort. I love having it with rigatoni but some homemade gnocchi also goes well with this.

Short rib ragu
4 1/2 pounds beef short ribs
3 tablespoons olive oil, divided
3 large carrots, peeled and diced
1 very large yellow onion, finely diced
3 stalks celery, finely diced
1 head of garlic, finely chopped
1/4 cup tomato paste
1 cup red wine
10 sprigs fresh thyme
3 teaspoons dried rosemary
4 bay leaves
1 parmesan rind
1 cup crushed tomatoes
2 cups beef broth (plus if needed to submerge beef) (preferably no salt added or reduced salt)
salt and black pepper, to season

To finish
1/3 cup heavy cream
1/2 cup grated parmesan (to serve)
diced parsley (to serve)
cooked gnocchi or rigatoni

3 hours at 350 degrees

Quick and easy pantry meal. When I made this, I wa

Quick and easy pantry meal. When I made this, I wanted something quick but truly had NOTHING in my fridge. So this is canned white beans sautéed with garlic, olive oil, simmered in stock and seasoned with black pepper. It’s topped with parsley, paprika and homemade garlic crisps. Served it with Montreal bagels I had in my freezer + a side of some tinned fish: smoked trout pate (orange stuff) and cod pate (white stuff). Truly simple but so tasty!

All I can say with this one is yummmm! I love this

All I can say with this one is yummmm! I love this brown butter banana bread recipe so much and decided to make it into an upside down cake! It is simple, delicious and goes incredibly well with light whipped cream or perhaps vanilla ice-cream.

Ingredients

Brown butter banana bread/ cake
2/3 cup (150 grams) of unsalted butter
1 cup (190 grams) packed dark brown sugar (can reduce to 3/4 cups (145 grams) for slightly less sweet cake)
5 medium-large very ripe bananas
2 large eggs
1 teaspoon vanilla extract
1 teaspoon table salt or fine sea salt
1/4 teaspoon nutmeg
1/2 teaspoon cardamom
1 teaspoon baking soda
1 teaspoon baking powder
2 cups (260 grams) all-purpose flour

Caramelized Banana Layer
3-4 bananas sliced in half lengthwise
1/3 cup (67 grams) brown sugar
1/4 cup (58 grams) unsalted butter
1/4 teaspoon vanilla
1/4 teaspoon salt

10 inch cast iron. 350 degrees for 50 min - 1 hour.

In honour of world egg day on October 11th, and in

In honour of world egg day on October 11th, and in collaboration with @eggfarmersont #EggOclockContest, I decided to make delicious Chinese steamed eggs. When I first discovered this recipe I realised how easy it was to make and how tasty it was. It is truly just eggs and water steamed. You can also steam your eggs with chicken or veggie stock instead of water or some extra added flavour. I topped with chilli oil, soy sauce and some green onions but the toppings of your choice are limitless. You can top with some shrimp, more veggies or sauces. I love the texture. It is light fluffy and silky and sometimes I actually use this in place of silken tofu in certain soup and stew recipes.

Cheers to eggs! and be sure to celebrate World Egg Day by participating in the It’s Egg O’Clock Somewhere contest for a chance to win 8 eggs-citing prizes. Visit worldeggday.ca to learn how to enter!

Ingredients
3 eggs
1 ½ cups of chicken stock or water
Pinch of salt (optional)
Soy sauce (to serve)
Chilli oil (to serve)
Green onions (to serve)
Sesame oil (to serve)

Note: for the ratio of egg to stock/ water start with a volume ratio of 1:1 ratio for a fool proof recipe and increase the amount of liquid to taste as you make more of these🫶🏿

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