When I need comfort food, mashed potato it is. Reminiscent of childhood large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables, it takes me back to days of large gardens, lazy days, and few cares.
It is confusing when cooking measures are not standardised around the world. While in most recipes the odd 10ml here or there does not make a lot of difference, in others it does. Baking is a prime example. To help you convert, here are the measures used. Measurements Australia UK USA India FDA Teaspoon…
Garlic oil adds interest to dishes
If you find peeling tomatoes laborious, try grating them.
Time to get your Indian on in the Kitchen with some traditional equipment.
Also spelt Haloumi, this cheese was originally a Middle Eastern Bedouin cheese made from ewes’ and sometimes goats’ milk. It is long-keeping, tough and salty which made it ideal for the Bedouin way of life. It became very popular and spread to the Middle East, to Greece and Cyprus and throughout the world. The cheese…
Pasta is cooked al dente for a reason
How to make the spice mix that defines street food in India
Make the best herbal teas.
Deep fried tofu makes an excellent meat replacement, and can be a quick snack.
Buckwheat is used around the world
The tangy lemon flavoured spice from the Middle East.
Aah, the gentleness of white tea.
How to make great flavoursome vegetable stocks
How to eat Vegetarian Banh Cuon – Rice Rolls – Chinese and Vietnamese.
How to perfect this common method of cooking rice.
Pickling ginger prolongs the pleasure of good fresh young ginger which in normal circumstances is available for only 4 months of the year. Pickled ginger is coloured a beautiful pink. It is a delight on its own; savour it. Nibble it while pouring the wine after work or whilst cooking dinner. Use as a…
In Autumn, tomatoes are cheap and great quality, often more flavorsome than Summer tomatoes. Locally I can buy large bags of them very cheaply. It is a perfect time to freeze tomatoes for use during winter.
It is easy to develop an aversion to Broad Beans. Prolific bearers and easy to grow, they are an easy choice for home gardeners and country kitchen gardens. Yet the poor bean is often misunderstood. Instead of being treated tenderly, cooks mistakenly overcooked them to a green-grey mush with a strong taste only masked by…
A perfect way to get more goodness into your diet
Differentiating Dal Makhani and Mah di Dal
Adopt the Leaf-to-Root eating, don’t discard any part of a vegetable that you can use!