The savory recipes in this cookbook are as diverse as the nations from which they derive. They reflect a variety of different cooking styles and techniques. They are united on one front - the use of various spices that uniquely shine through in each and every dish. Many of the recipes in this collection are inspired by an ongoing quest to revitalize spice recipes made years ago, and to create new recipes exploring the exciting diversity of spices and the many ways in which they enliven and elevate so many stunning recipes. From Indian roots there is range of curry recipes - Velvety Red Curry with Beef, Dianne's Chicken Satay and Green Curry with Fish. There is also a recipe for a Tandoori Marinade Sauce that pairs beautifully with chicken. Recipes for appetizers and accompaniments, also inspired by Indian cuisine, include Playful Pakoras, Lentil and Potato Soup and Vibrant Veggie Puffs, which are spectacular when served with Cooling Raita. There's a splendid recipe for Garlic Naan with Caraway Seeds that pairs well with any curry and a recipe is also included for a delightful side dish - Roasted Cauliflower and Fennel. There is a set of recipes reminiscent of Thai cooking - Tempting Pad Thai, Thai Chicken Patties and Fragrant Prawn Soup. There's also a recipe for a famous Indonesian dish - Glowing Gado Gado. The lovely sauce used to dress this salad-like recipe is also used in the recipe for Chicken Kebabs with Spicy Dipping Sauce. Asian influences are also found in the recipes for Glazed Drumettes with Sesame Seeds, Japanese-Style Meatballs, Dim Sim Delights, Sweet and Spicy Carrot Soup, Honey Cashew Chicken, Vegetable Lo Mein and Kiwi Fruit Marinade. Turning to the Americas, recipes reflecting the region include Fiery Chili Tacos that pairs very nicely with the recipe for Spicy Salsa. There's a recipe for a rather hot Chipotle Sauce that is an outstanding marinade, there's one for Doug's Spicy Baked Chicken and then there's a Creole-style Yumbo Gumbo! Lastly I have included a set of recipes inspired by Italian cuisine - Hot Italian Sausage and Fennel Shells, Hot Italian Bolognaise, Sweet Italian Bake, Marinated Olives and Stuffed Red Peppers.
About the Author: Dianne Northfield has been a professional researcher and writer for 25 years. Dianne was born in Australia and now lives in Massachusetts in the United States. Her principal food taste tester is her husband, Doug. Dianne gets help, sometimes chaos, in her large garden from her Morkie puppy, Sami. This recipe book is based on Dianne's long-term interest and experience in writing, cooking and gardening. This is the third in a series of books focused on cooking with homemade ingredients and fresh herbs and produce. The first in the series is Rekindled Recipes: Cooking with Homemade Stock, the second is Rekindled Recipes: Homemade Cooking with Spices. These books are about rekindling old recipes, often giving them new twists. Inspired by Dianne's nanna, they are also about using old skills to be less wasteful in the kitchen, and thus more environmentally sound and ultimately healthier.