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…
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…
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…
The tangy lemon flavoured spice from the Middle East.
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…
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…
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!
There are several Indian ingredients and techniques that you might not be familiar with.
What to do with Broad Beans? Begin by peeling them.
Technically, ghee is a type of clarified butter. But it’s not just any old type of clarified butter: all milk solids (including lactose) and moisture must be removed before it can become ghee (clarified butter that still retains some moisture and milk solids is not ghee).
A Life Giving spice – Turmeric.
Do you know the difference between rasam and sambar? Now you will.
Ever wondered how to vary mashed potato? Or what to do with that left over mash? Here is your answer!
My fridge is ALWAYS full of pickled lemons. Always. I have several different recipes that I cycle around. Here are 2 of them.
More potato lusciousness from France, where potatoes and cream have a natural affinity. From memory, my daughter’s French teacher gave me this recipe.
Aaah, Beetroot, the King of Vegetables. The colour of the beets is so delectable.
A touch of spice with carrots turns them into something wonderful.
Ghee is said to be the essence of a cow – first the cow produces milk, then cream is made from the milk. The best of the milk is extracted to make butter and then the best of the butter extracted to make ghee. How close to “essence of cow” is that!
A beautiful spring risotto, with asparagus. Enjoy!
I have quite a love for mushrooms at the moment, so divine and surprising in taste. Enjoy!