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…
Dried Curd Chillies have been marinated in curd/yoghurt on and off for several days, to absorb the yoghurt, and then dried in the sun. The yoghurt tempers some of the spicy heat of the chillies, and they develop a tangy, yogurty flavor. They are commonly eaten alongside the dishes that form a meal, like a pickle,…
Talni Mirchi are dried chillies from Maharashtra. They are first stuffed with fenugreek and perhaps other spices, perhaps soaked in curd or yoghurt, and dried in the sun. To use them, they are deep fried or sauteed very briefly, then crumbled over dishes or eaten alongside the dishes that form a meal. They can also…
Are you stuck in a pasta routine? Spaghetti, fettuccine, macoroni? And not much variation outside of these? Then I recommend that you locate a great Italian grocer and experiment with other pasta types. Here are some smaller, shaped pastas to begin with.
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…
While India does not have a “curry powder”, it does have a range of masalas and podis that are used in specific ways or with specific dishes. For example, chole masala, chaat masala and garam masala. Not so in the Indian community of Malaysia. Influenced by Malaysian cuisine, curry powder is a common staple in…
Pomegranate juice is wonderful, but hard to extract.
This recipe was given to me by Ilyse, who used to have the most amazing Italian food blog, Lucullian Delights. It works every time. We have other Pizza dough recipes here. Or explore all of our Pizza recipes here. Our Italian recipes are here and here. Browse all of our Tomato recipes here and here….
How to make great flavoursome vegetable stocks
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.
Adopt the Leaf-to-Root eating, don’t discard any part of a vegetable that you can use!
Roasted Potatoes, quite a delight in this untypically cool January. Easy to make, and great if you get them right. Great with cumin, coriander and turmeric too! Try them.
While the English make their mashed potatoes from floury potatoes, the French use waxy potatoes, which give a thick, smooth, silky, flowing puree.
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.
Ever wondered how to vary mashed potato? Or what to do with that left over mash? Here is your answer!
Potatoes and Cumin are a great match. This baked dish is a great dish for most of the year.
A Classic Indian Dish, on every Indian Restaurant Menu.
It might be the wrong time of the year in Australia for this, but not in Europe! Or Nth Asia! Or Nth America! Cabbage and Carbs always go well together.
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.
I loved French food when I was working in France. Pommes de Terre Maxim is a simple but special dish.