Common Rices of India

There are hundreds varieties of rice grown around the world. Rice is a staple in India, Asia, Middle East and parts of the Mediterranean. Yet, for all this, few know of the different types of rice. Rice originated in India, and it is first mentioned in the Yajur Veda (c. 1500-800 BC) and then is…

What are ANZAC Biscuits?

ANZAC Biscuits are classic, traditional Australian biscuits made on ANZAC Day (and any other day of the year). They were commonly sent to the troops in the First World War and are named after the soldiers. ANZAC stands for Australian and New Zealand Army Corps. The ANZAC biscuit was called a variety of other names…

A Collection of 28 Dishes to Make with Broad Beans

Broad Beans, a little out of fashion except in Italian, Greek, Chinese, South American and Middle Eastern communities, are a speciality of Spring time. Once upon a time, before the green bean varieties came to Europe, Broad Beans were the beans. They are ancient and no one knows exactly where they came from. They are…

Ingredients: How to Make Vegetarian Dashi | Japanese Stock

Many Japanese soups and noodle dishes require dashi to make their stock, and this makes Japanese cooking difficult for vegetarians (the common dashi type contains dried bonito fish flakes). However, you may find that this simple recipe is sufficient to provide great broth and stock flavours for your Japanese cooking adventures. There are actually 5…

Recipe: How to Make Asparagus Pesto

Isn’t it great that there are lots of ways to mush things together and the results taste spectacular? Soups, for example, smoothies, combination juices. The wonderful pesto and hummus. The wonderful mushing together of pastes, oils, nuts, seeds, cheeses, yoghurts, creams, fruits, herbs, spices and vegetables make for an endless variety of goodies. Even lentils…

Ingredients: Bitter Greens: Radicchio

Well, Radicchio is not exactly green, rather it is a colourful member of the chicory family. It is an offspring of the weeds that used to grow around the Mediterranean. Radicchio is a specialty of the area around Venice in Italy. Radicchio is most popularly used outside of Italy in salads, but it can also…

Ingredients: How to Make a Deeply Flavoured Coconut-Curry Stock

Stocks are so important to the success of many dishes, but if you cook constantly with herbs and spices, it is easy to throw one together as needed. In the past I would always have a freezer full of vegetable stock, but these days I prefer the stocks made with the ingredients on my kitchen…

Ingredients: How to Make Nut Butters

It is good to minimise the use of margarine type spreads because none of them are very healthy. Still use them, of course, but aim for moderation. It is easy to replace margarine at times with pureed avocado or hummus or other bean-based spreads (home made). Nut butters are another alternative. Cashew butter, almond butter,…

Ingredients: Pickled Ginger

  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…

Recipe: Broad Bean and Butter Bean Spread

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…