Japanese Chicken Curry

The Flavour Principle: Enticing Your Senses With Food And Drink contains recipes from around the world, focuses on the fundamentals of flavor and suggests pairings to complement the unique tastes of each dish.  This Japanese curry recipe which balances sweet and spicy flavors for a wonderful, balanced taste, and has become a staff favorite.From the Author: "You can buy Japanese curry powder but it’s just as easy to make your own with our recipe. Serve the curry with rice or udon noodles and Japanese pickles (recipes follow). The grated apple gives sweetness to the sauce.This curry powder gets its traditional deep yellow colour from the turmeric. It is not a hot curry; it is more textured, with layered flavour."

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Cardamom Pear Upside-Down Cake

This ultra moist cardamom pear cake is rich and delicious, with almond flour and coconut oil forming the base. The cardamom and a hint of ginger complement the pears, and when you bring all these layers of flavor and texture together the result is a fantastic dessert you don't have to feel bad about eating!

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Sri Lankan Banh Mi

Who doesn't love a great sandwich! We are all fans of banh mi sandwiches, and loved this recipe from Andrea Nguyen's The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches. We have tried many different types of banh mi, and loved this one made with a Sri Lankan Curry.From the author: "When Viet people eat curry with baguette, they typically dip the bread into the spiced coconut-scented sauce. San Francisco chef Alex Ong sent me his recipe for this bewitching curry (the name comes from the dark-colored spice blend), insisting that it would be perfect stuffed inside a baguette for banh mi. He was right, but to avoid a soggy sandwich, I hand shredded the cooked chicken and recooked it in the sauce, allowing it to fry in the residual oil and become encrusted with the seasonings. It became like an Indonesian rendang or, as my husband put it, a curried chicken carnitas. It’s fantastic."

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