Rubina Shaukat
Professional Chef and Cookery TeacherRubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Chef's Recipes
FLAMKUCHEN
From the mountainous southern region of Germany, flamkuchen are thin, crisp pizzas topped with a dreamy combination of melting onions, cream, cheese and smoked bacon. I can’t think of a more perfect accompaniment to an ice-cold beer or two.
Banoffee Crepes
Banoffee Crepes is a dessert recipe that originated in France and features thin, delicate pancakes filled with a delicious combination of sliced bananas, homemade toffee sauce, and whipped cream. The word “banoffee” is a portmanteau of “banana” and “toffee”. To make this recipe, you start by making the crêpes from scratch, then you create the
PANISSES WITH BLACK OLIVE TAPENADE
Panisses are deep-fried chickpea flour chips, perfect for dunking in tapenade as a Provençal alternative to fries and ketchup. Begin making the panisses in plenty of time, as the batter needs to chill and set before it’s sliced and fried. Note: you will need to begin this recipe at least 6 hours before you want
SOCCA NIÇOISE WRAPS
Made from chickpea flour, socca is a naturally gluten-free pancake from Nice, in southern France. Here it is wrapped around a classic Niçoise salad – a perfect combination from the shores of the French Riviera. Best eaten in the sunshine with a glass of chilled rosé!
WAFFLES
These traditional waffles are a street staple in their native Belgium. Unlike American waffles (which use baking powder), these have a little yeast in the batter. The result is a light and airy inside and a crisp outside. As to what to top your waffle with – the world is your oyster!
FISH AND CHIPS WITH PROPER TARTARE SAUCE
Good old fish and chips is the ultimate British street food, ideally eaten by the seaside on a blustery day! Triple-cooked chips are a bit of an effort, but they are worth it – the chilling in the fridge guarantees a supreme crunch. And if you are making chips, you may as well make plenty,
