Joanne’s British Scones Recipe, for Afternoon Tea


Scones are a classic British treat typically enjoyed during afternoon tea. The scones made by Traveling Spoon host Joanne were some of the favorite things we tasted during our travels in London. Joanne hosts travelers for an authentic afternoon tea in her home, and, an avid baker, bakes a variety of tea-time treats that she serves alongside traditional finger sandwiches. Scones, as Joanne will tell you, are a mandatory part of any afternoon tea. Her recipe is simple and delicious. For a traditional topping, break open your warm scones and top with clotted cream (a delicious thick cream somewhere between whipped cream and butter) and jam.

Authentic British Scones Recipe


8 oz (225 grams) self-rising flour
1/2 teaspoon (2.5 ml) salt
2 oz (50 grams) butter
4-5 fluid oz (125-150 ml) milk
Flour for kneading
Milk or beaten egg for glazing (optional)


Grease a baking sheet and preheat the oven to 400˚F.

Sift the flour and salt into a large bowl. Rub in the butter, then mix to a soft dough with the milk. Knead very lightly on a floured surface until smooth.

Roll or pat the dough out to about 1 cm thick and cut into rounds using a 6 cm cutter. Re-roll trimmings and cut, until all dough is used.

Place the scones onto the prepared baking sheet and brush the tops with milk or beaten egg, if using.

Bake for 10-12 minutes.

Cool on a wire rack.

Add clotted cream and jam to your heart’s desire! Traditional British Afternoon Tea

Check out host Joanne’s profile and be sure to book an authentic British afternoon tea experience with her when you’re next in London!

Joanne’s British Scones Recipe, for Afternoon Tea

Dan’s Beef Wellington Recipe

Beef Wellington

Beef Wellington is a traditional British dish, often served for Sunday supper, made from puff pastry wrapped around filet of beef that has been topped with duxelles mushroom. Traveling Spoon host Dan has a delicious beef Wellington recipe that he creates for his travelers and he has shared his recipe here with us. Looking for a classic British dish? Try this delicious recipe for authentic Beef Wellington!

Authentic British Beef Wellington Recipe


1 lb cap mushrooms, roughly chopped
Sea salt and freshly ground black pepper
Olive oil, for cooking
Fillet of prime beef, about 1 1/2 pounds
1-2 tbsp English mustard
1 lb ready-made puff pastry
Flour, to dust
2 egg yolks, beaten


1 cup flour
3-4 eggs
2 tablespoons melted butter
1 teaspoon truffle oil
salt to taste
1 tablespoon butter for frying


Preheat the oven to 400˚F.

Prepare the crêpe mixture. Mix the eggs and flour until smooth, then whisk in the oil and butter. Add a little cold water if the mixture is too thick. Pan fry the crêpe in a large, shallow frying pan until cooked on both sides. Leave under a moist cloth.

Put the mushrooms into a food processor and pulse to a rough paste. Scrape the paste into a pan, add salt and pepper, and cook over a high heat for about 10 minutes, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

Heat a frying pan over high heat and add a little olive oil. Season the beef with salt and pepper and sear in the hot pan for 30 seconds only on each side, to brown the meat.

Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin (about 1/8 of an inch thick).

Take the the mushroom mixture and place on top of the beef. Then wrap the beef and mushroom in the previously cooked crêpe, and lay this on your rolled-out pastry. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush all over the pastry with egg and chill for about 15 minutes to let the pastry rest.

Lightly score the pastry every 1/2 inch and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven temperature to 350˚F and cook for another 15 minutes.

Allow to rest for 10-15 minutes before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.

Check out professional chef Dan and book a meal with him to experience authentic British cuisine on your next trip!

Dan’s Beef Wellington Recipe

Mumbai Food Guide

Explore the Best Food in Mumbai

Planning a trip to Mumbai and want to find the best food the city has to offer? Check out our Mumbai food guide that features our favorite hidden food experiences and restaurants throughout this diverse city. From the best local markets to the crispest dosas to the most delicious pav bhaji and pani puri, our insider’s guide will help you find all the most delicious stops in Mumbai.

Mumbai Guide

Mumbai Guide

Mumbai Food Guide

Stephanie’s Tarte Tatin Recipe

Tarte Tatin

One of the most traditional desserts of French cuisine is tarte Tatin, an upside-down tart of caramelized fruit (traditionally apples) and puff pastry. The dish came to be by accident in the 19th century. The story goes that two sisters who worked at the Hotel Tatin tried to salvage an apple pie that had gone wrong, and in doing so created an open, upside-down version that their hotel guests loved. Since then, the dish has become a French classic. Traveling Spoon host Stephanie has a simple recipe for this classic dish that we are sure you will love!

Authentic French Tarte Tatin Recipe

Serves 6


4 or 5 apples (a hard cooking variety like Boskoop is best; Bramleys are a good alternative)
½ cup granulated sugar
¼ cup salted butter, cubed
1 sheet puff pastry

Note: Tarte Tatin can be made in a tatin dish or any type of ovenproof skillet 9-10 inches in diameter


1. Preheat the oven to 375°F
2. Peel, core and slice the apples into eighths.
3. Heat the sugar in an ovenproof skillet, letting it caramelize (you can add a little bit of water if necessary). Remove the pan from heat, add the butter, and stir until the butter and caramel are well mixed. Add the pieces of apple to the pan and let them cook for five minutes over gentle heat. Arrange the apple slices neatly in concentric circles, starting from the center of the pan.
4. Remove pan from heat. Cut the puff pastry to roughly the size of the skillet and place over the apples, tucking in the corners gently around the apples.
5. Place skillet in the over and cook for 25-30 minutes, until the dough is golden brown. Once it is ready, remove it from the oven and let it cool for a few minutes.
6. When slightly cooled, put a plate over the skillet and turn the tart out onto the plate. Don’t worry if some fruit falls out of place, you can easily put the pieces back in place. Pour any remaining caramelized liquid from the pan on to the tart and serve!


Check out our host Stephanie and book a meal with her to experience authentic French cuisine on your next trip!

Stephanie’s Tarte Tatin Recipe

Recipes from Istanbul: Berhan’s Stuffed Eggplant

Meet Traveling Spoon host Berhan from Istanbul, Turkey. Though she was born in Germany, Berhan grew up in Ankara, Turkey, learning to cook local Turkish dishes from the Black Sea and Aegean coast areas. She’s been cooking since she was 10 years old and uses only fresh and organic ingredients. Berhan loves meeting new people and sharing Turkish dishes with travelers from around the world.

03_CuttingBerhan chopping fresh cucumbers and tomatoes for salad

Read on for her recipe on how to make mouthwatering stuffed eggplant, or karnıyarık.

Karnıyarık, which literally translates to “split belly” in Turkish, is baked eggplant stuffed with minced beef, sautéed onions, garlic, tomatoes, parsley and Turkish spices. Easy to make and absolutely delicious, it can also be served as a vegetarian version called Imam Bayildi (which translates to, “the Imam fainted”).

7_IMG_1771ResizedForWebBerhan’s mouthwatering stuffed eggplant

Stuffed Eggplant (Karnıyarık)


5 short, wide eggplants

2 onions (chopped)

5 cloves of garlic

1 tomato (cubed)

10 long, thin green peppers (cubed)

1/2 pound ground beef

2 tablespoons tomato paste

Salt and pepper to taste

Sunflower oil (for frying)


  1. After peeling the eggplant, poke a few holes in them with a fork and soak the eggplants in a pot of salt water for 30 minutes (this eliminates some of their bitterness). After half an hour remove the eggplants and dry thoroughly.
  2. Heat sunflower or olive oil in a frying pan and add the eggplants.
  3. Evenly brown the fronts and the backs of the eggplants and set them aside when they are roughly half-fried.
  4. In another frying pan, heat 3 tablespoons of sunflower or olive oil. Add salt, pepper, tomato, green peppers, onions and sauté for 5-6 minutes.
  5. Add ground beef and brown in the pan and season with salt and pepper.
  6. Half the eggplants lengthwise, rendering an opening or pocket in the middle and place them on an oven-safe tray.
  7. Divide up the ground beef mixture evenly between eggplants, and top each filled eggplant with one long, thin green pepper, as shown in the picture above.
  8. In a separate bowl, mix the tomato paste with 1 tablespoon warm water. Pour this mixture over the eggplants on the oven tray.
  9. Bake for 20-25 minutes at 350 degrees. Enjoy!

Thank you, Berhan, for this delicious recipe! For more traditional Turkish dishes like this one, visit Berhan in Istanbul today.

Recipes from Istanbul: Berhan’s Stuffed Eggplant

Recipes from Istanbul: Selda’s Stuffed Zucchini

Meet our host Selda from Istanbul, Turkey. Inspired by her father, a cook from the Black Sea region of Turkey, Selda prides herself for having a healthy take on traditional Turkish recipes. Selda inherited her father’s love of the kitchen, and is working to open a food studio where she hopes to entertain friends and hold workshops. Don’t expect common kebabs and other heavy meat dishes at Selda’s – she showcases the real food that Turks eat on a daily basis, with a healthy twist.

9_IMG_1781ResizedForWebSelda and her family in their Istanbul home

Read on for her recipe on how to make delicious stuffed zucchini, or kabak dolması.

Another one of those dishes that first comes to mind in Turkey, dolma is traditionally mince meat-stuffed grape vine leaves. But some cooks can make dolma from eggplants, squash, or bell peppers too, often adding pine nuts, rice pilaf and other spices into the mix!

7_Stuffed_peppers_close-up_1Selda’s stuffed zucchini and peppers

Stuffed Zucchini (Kabak Dolması)

Stuffing Ingredients

4 medium-sized zucchinis, peeled

1 large onion, finely chopped

3 tablespoons olive oil

1/4 cup short-grain rice

1 pound ground meat (lamb, beef or turkey)

1 cup chopped fresh herbs (any combination of parsley, dill and mint)

1 tablespoon tomato paste

1/4 cup butter

2 cups water

2 medium tomatoes, chopped

Sea salt and pepper, to taste


1. Mix all stuffing ingredients together, except for the zucchini, and refrigerate.

2. Using a small knife, carefully hollow out the inside of the zucchinis. Be sure to remove both ends to make a tub, and take care not to punch through to the outside.

3. Stuff the zucchinis with the stuffing mixture and place them on their sides in a large pan.

4. Dot the zucchinis with 1/4 cup butter and add 2 cups water. Place a plate on top of the pot to keep the stuffed zucchinis from expanding too much and bursting and cook over medium heat.

5. When water starts boiling, reduce to a low simmer and cook until the zucchinis are tender, about 30 to 40 minutes.

6. Transfer to a serving platter and ladle the juice from the pot over the stuffed zucchinis. Serve warm.

A big thank you to Selda for this traditional Turkish recipe! For more cooking ideas like this one, visit Selda in Istanbul today.

Recipes from Istanbul: Selda’s Stuffed Zucchini

A Guide to Istanbul’s Grand Bazaar


Photo by Wikipedia under Creative Commons License.

What can I buy?

The Grand Bazaar offers locals and tourists alike the opportunity to shop for spices, copper and brassware, leather goods, wool, antiques, cotton towels and curtains, glassware, gold, ceramics, lanterns, jewelry and famous, intricately woven Turkish carpets.

The spice market is a great place to buy cumin, red pepper, oregano, dried apricots, dates, pine nuts and hot chilies: essentials in any Turkish cooking recipe!

Similar wares tend to be grouped into sections of the market… you’ll turn one corner and find glass lanterns as far as the eye can see!


Photo by Wikipedia under Creative Commons License.

When is the Grand Bazaar open?

The Grand Bazaar is open:
Weekdays from 09:00 – 19:00
Saturdays from 08:30 – 19:00

It is closed Sundays, bank holidays, and religious holidays.

Where is it?

Located in Istanbul’s Eminönü district, just a short walk from other tourist attractions like the Hagia Sophia, Sultanahmet Mosque and the Blue Mosque, the Grand Bazaar is hard to miss. You can catch a tram to Beyazıt, Üniversite or Sirkeci stop if you don’t want to walk too far!

With 21 entrances, getting in is quite easy, though chances are you’ll enter through one of its five main gates (kapı):

  • Beyazıt Kapısı (Çadırcılar Caddesi, Book Bazaar (Sahaflar Çarşısı)
  • Çarşıkapı (Beyazıt tram stop)
  • Nuruosmaniye Kapısı
  • Mahmut Paşa Kapısı
  • Örücüler Kapısı (towards Eminönü and the Spice Bazaar)

Be sure to check out this map of the bazaar for a better idea of what type of stalls you want to visit first! Don’t forget, shops are grouped by what they’re selling, and the spice market is in its own separate quadrant of the bazaar.


Photo by Wikipedia under Creative Commons License.

Now getting out… that’s the hard part!

We hope you’ve enjoyed Traveling Spoon’s “A Guide to Istanbul’s Grand Bazaar!”

Best of luck, and don’t forget to haggle. You can always get a cheaper price in a Turkish market, it’s all a matter of persistence!

A Guide to Istanbul’s Grand Bazaar

Co-founder Aashi’s recipe: Masala Fried Potatoes


Check out this recipe from our co-founder Aashi as part of our Asian-inspired Thanksgiving theme this week! Easy to prepare, this masala fried potatoes recipe would make a delicious addition to any table. Aashi’s passion for cooking shines through — she’s both a skilled businesswoman and a great home cook!

Read on for her recipe on how to make mouthwatering masala fried potatoes.


Photo credit: Recipes Hubs

Masala fried potatoes


2 large russet potatoes, peeled and julienned into french fry strips approximately a 1/4-inch wide, or cubed
2 tbsp vegetable oil
1/4 mustard seeds
1/4 tsp cumin seeds
2-inch piece of ginger, peeled and julienned into thin strips
1/4 tsp ground turmeric
1/4 to 1/2 tsp Indian red chili powder or cayenne (depending on desired spice preference)
1 tsp ground cumin
1 tsp ground coriander
Salt to taste


  1. Heat oil in a skillet on high heat
  2. Add mustard seeds to oil and wait until the seeds start to split
  3. Reduce heat to medium and add cumin seeds, ginger and turmeric, stirring for 20-30 seconds or until fragrant
  4. Add potato and sauté until potatoes are half-cooked, about 10-15 minutes
  5. Salt to taste (potatoes typically require generous salting)
  6. Add chili powder, ground cumin and ground coriander and stir
  7. Let the potatoes cook for an additional 5-10 minutes until fully cooked. Stir only occasionally, allowing the potatoes to crisp on the the pan. Serve and enjoy!

Thank you, Aashi, for sharing this unique take on a popular Thanksgiving dish! For more innovative meals like this one, visit one of our local hosts around the world that you can book through Traveling Spoon

Co-founder Aashi’s recipe: Masala Fried Potatoes

Top 10 Things to Eat in Istanbul

So you have a layover in Istanbul, or maybe you’re visiting Turkey for the first time and have no idea where to start… never fear! Our Turkish insiders at Traveling Spoon have some sage advice on where to go, and more importantly, what to eat! We proudly present, the Top 10 Things to Eat in Istanbul:


Photo credit: Wikipedia under Creative Commons License

Top 10 Things To Eat in Istanbul

1. Menemen

Menemen is a delicious Turkish take on scrambled eggs. A breakfast staple, cooks combine sautéed onions and green peppers with tomatoes, a sharp cheddar cheese, and of course, eggs, mixed with ground red pepper. The dish is named after the Menemen district of İzmir on the country’s western coast, where tomatoes have been grown since the 1920s.

Try searching Bebek Kahve (Bebek), Mehtap Cafe (Emirgan), and Kale Çay Bahçesi (Rumelihisarı) to order some of the best menemen in Istanbul!

Photo credit: Wikipedia under Creative Commons License

2. Karniyarik

Karnıyarık, which literally translates to “split belly” in Turkish, is baked eggplant stuffed with minced beef, sautéed onions, garlic, tomatoes, parsley and Turkish spices. Easy to make and absolutely delicious, it can also be served as a vegetarian version called Imam Bayildi (which translates to, “the Imam fainted”).


Photo credit: Traveling Spoon

3. Mezeler

In Turkish cuisine, the mini appetizer dishes that accompany pre-meal wine and drinks are called Mezeler. These mezeler are  brought out on huge platters to each table and diners can choose which selections they want, served both hot and cold. One of our favorites? Broad beans in olive oil (Zeytinyağlı Bakla).

In Istanbul, some of the best mezeler can be found in the Beyoğlu District, at the Cumhuriyet Meyhanesi and Münferit restaurants.


Photo credit: Traveling Spoon

4. Iskender Kebab

Iskender Kebab is thinly sliced beef or lamb served in tomato sauce, accompanied by Turkish pide bread, yogurt, and grilled vegetables on the side. One of the best hole-in-the-wall places in Istanbul is the Bursa Kebapçısı, also in Beyoğlu.


Photo credit: Wikipedia under Creative Commons License

5. Adana Kebab

Adana Kebab is a traditional Turkish meal that takes its name after Adana, a city in southeastern Turkey. It’s made from lamb meat that is combined with spicy green peppers and ground red pepper molded onto a skewer and grilled over live charcoals.

The Adana Sofrası Ciğer ve Kebap Salonu in Beşiktaş and the Adana Yüzevler in the Etiler District are both great places to try for this dish!

Photo credit: Wikipedia under Creative Commons License

6. Manti

Manti is Turkey’s version of mini ravioli. The dish is comprised of hundreds of tiny pieces of pasta stuffed with ground beef and onions, then topped with yogurt, red pepper, olive oil and garlic sauce. Incredibly delicious, this is by far one of the most labor-intensive dishes to make in Turkey! Some locals love to try it with fresh mint on top.

Casita Mantı, a chain, makes delicious ravioli in Nişantaşı (Şişli) and Bodrum Mantı in Arnavutköy is also fantastic.

Photo credit: Wikipedia under Creative Commons License

7. Baklava

Baklava is a pastry made from layers of incredibly thin phyllo dough sheets that are filled with nuts and spices and then drenched in syrup, and often topped with pistachios. One of the first foods that comes to mind when people think of Turkish cuisine, the baklava in Istanbul doesn’t disappoint. Try it everywhere, and try it often, as each restaurant and street vendor has a different take on this mouthwatering traditional dessert.

Photo credit: Wikipedia under Creative Commons License

8. Lahmacun

Lahmacun is a flat and crispy pizza-like bread topped with minced beef, onions, tomatoes and sprinkled with fresh-squeezed lemon juice. A common appetizer, it is cheap and delicious–available on every street corner for a snack while exploring the city!


Photo credit: Wikipedia under Creative Commons License

9. Pide

Kiymali and Kaşarlı Pide are hand-tossed Turkish pizzas or flatbreads topped with cheese and ground beef and traditionally made in brick-fired ovens. Baked in traditional “boat-like” shapes, pides are absolutely delicious, brushed with olive-oil and served with bubbling hot cheese.


Photo credit: Wikipedia under Creative Commons License

10. Dolma

Another one of those dishes that first comes to mind in Turkey, Dolma are traditionally mince meat-stuffed grape vine leaves. But some cooks can make dolma from eggplants, squash, or bell peppers too, often adding pine nuts, rice pilaf and other spice into the mix!

Photo credit: Wikipedia under Creative Commons License

A big thank you to to our Turkish host Berhan for sharing her local insights on the best food to try in Istanbul. With her tips, you are well on your way to discovering how to explore Istanbul’s food scene like a local.

Interested in tasting some of these local delicacies made by home cooks instead of restaurants on your next visit to Turkey?

Try dining with Berhan and learn her mother’s family dolma recipe

Book with Ipek and Nuray and taste some of their mouthwatering homemade baklava

Love and Happy Traveling,

The Traveling Spoon Team

Top 10 Things to Eat in Istanbul

Recipes from Bangkok: Aoy’s Chicken Pad Thai Recipe

Aoy at her beautiful, riverside home and restaurant

Our last recipe from host Aoy this week features authentic Chicken Pad Thai. Easy to prepare, this recipe is a great one to add to any chef’s Thai cooking repertoire. Aoy’s passion for making Thai dishes shines through in her detailed recipes– make sure you try her fried pork and fried spring roll recipes too!

Read on for her recipe on how to make delicious Chicken Pad Thai (Pad Thai Sai Kai).

Aoy’s Pad Thai Kai Sai is bursting with flavor

Aoy’s authentic chicken pad thai recipe will not disappoint. Served with bean sprouts and Chinese chives and topped with peanuts, this staple of Thai cuisine has a subtle mixture of flavors that will have your guests coming back for second and third helpings!

Chicken Pad Thai (Pad Thai Sai Kai)


1 tsp. shallots, chopped
1 tsp. garlic, minced
1 tbsp. sugar
1 tbsp. fish sauce
1/4 pound rice noodles
1/3 pound chicken breast or thighs, cut into small slivers
2 tbsp. pickled white radish, chopped
1/3 tsp. ground dried chilies
1/3 pounds tofu, cut into small slivers
1 egg
1 tbsp. lime juice, freshly squeezed
1/2 cup bean sprouts
1 1/2 tbsp. Chinese chives (can use scallions if chives are not available)
2 tbsp. roasted peanuts, coarsely ground
8 tbsp. cooking oil


Heat 3 tbsp. oil in a frying pan and sauté garlic and shallots. When they’ve browned lightly, add sugar and fish sauce, then noodles with just enough water to soften them.

Fry the mixture, turning constantly with spatula to prevent sticking. Then move the noodles to the side of the pan or remove from pan.

Put 3 tbsp. oil into the pan again. When the oil is hot, fry the chicken, pickled white radish, tofu, and dried chilies. Add noodles back in and mix thoroughly. Set the mixture aside on a plate.

Reheat the pan and add 2 tbsp. cooking oil. When heated, break an egg into the pan and scramble with a spatula, spreading the egg in a thin layer on the pan. When finished, add the noodle and chicken mixture back in and mix it all together.

Add lime juice or alternative, half of the bean sprouts, and the Chinese chives or scallions. Mix together.

Spoon mixture onto plates and sprinkle with ground peanuts. Serve with the remainder of the bean sprouts and Chinese chives or scallions on top.

*Cooking tip from Aoy: “Frying noodles requires a lot of oil; however, it is possible to use less than what’s indicated above by just adding small amounts from time to time to keep the noodles from drying, instead of adding all the oil at once at the onset.”

Thank you, Aoy, for this local take on a popular Thai dish! For more innovative meals like this one, visit Aoy in Bangkok today..

Recipes from Bangkok: Aoy’s Chicken Pad Thai Recipe