A wholesome and warming winter dish made with flavoursome kabocha Japanese pumpkin. Kabocha makes a tasty and healthy potage that’s as comforting to eat as it is easy to make.
Made with creamy squash, turkey meatballs, shiitake mushrooms, shrimp and chicken broth, topped with fresh spring onions and coriander.
Kachori is an Indian snack similar to samosa. It is a flaky pastry filled with different spices and lentils. There are lots of varieties of kachoris from different parts of India.
Kachumbari is Kenya’s favourite salad and is usually served alongside main meals or snacks.
Kadinbudu kofte, or as in the literal translation 'Lady’s Thigh Meatballs', is quite a special treat. This tender, juicy kofte has cooked rice in it rather than stale bread.
This oil-poached dish is a delight of spices and aromatics.
The best lunch of the lot!
A traditional Japanese multi-course meal served at high-end Japanese restaurants and Inns. Here is background, various dishes and etiquette tips.
Kakitamajiru, (Japanese Egg Drop Soup), is a delicious homey soup that will warm you up. Made with dashi broth with fluffy egg ribbons. Ready in 15 minutes.
It is simple to make at home. Traditionally should be served sliced then rolled in lettuce leaves, white rice, lightly browned garlic slices and gochujang (Korean red pepper paste).
Healthy and yummy.
Kamouneh spices are also known as kibbeh spices and are often used to give an earthy savoury taste to meat, potato and vegetables.
Ribs just the way they like them in the South.
Karaage is Japanese style fried chicken. What makes it so special is the flavour they put into the chicken while marinating. Signature Japanese flavour with a light dusting of cornflour then deep fried.
When you make karaage for dinner, allocate a portion of the bite-size Japanese fried chicken for bento lunch box. A delicious and well-balanced lunch to go.