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…
Tag: Retro Recipes
Recipe: How to Make a Strawberry Pink Frappé
Would you believe, I first made this in December, 1998? Some recipes never date. It came to mind this summer when I sat in 44C heat, without power or air-conditioning except for one power point. The electrician couldn’t come that night. I needed something to cool me down, and provide some sustenance. I couldn’t cook…
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…
Indian Essentials: About Turmeric, the Wonder Spice
A Life Giving spice – Turmeric.
Recipe: Avocado Soup | A Cold Soup for a Hot Day
I have a couple of Avocado Soups that I make in Hot Weather. This is one of them.
Recipe: Sweet Onion Salad with Coriander Spice
A simple salad that moderates the tang of raw onion yet keeps its zip. Perfect for BBQs or curries.
Recipe: Nilgiri’s Potato Pallya | Indian Mashed Potatoes
Ever wondered how to vary mashed potato? Or what to do with that left over mash? Here is your answer!
Recipe: Potatoes Baked with Cumin and Tomatoes
Potatoes and Cumin are a great match. This baked dish is a great dish for most of the year.
Recipe: Saag Aloo | Spinach with Potatoes
A Classic Indian Dish, on every Indian Restaurant Menu.
Recipe: Cabbage, Cheese and Pasta Bake
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.
Spices: Goan Rechad Masala | Rechiado/Rechieo Paste | Chilli Spice Paste from Goa
This spice mix has lots of uses amongst non-vegetarians, but it is also great used to stuff small vegetables like okra, small zucchini, baby eggplants etc. It is hot, so just a little is used.
Recipe: How to Make Gado-Gado
There is nothing like a good Gado-Gado – an Indonesian dish with a spicy peanut sauce. Make it at home for that special taste.
Ingredients: How to Make Pickled Lemons and Preserved Lemons | 2 Recipes
My fridge is ALWAYS full of pickled lemons. Always. I have several different recipes that I cycle around. Here are 2 of them.
Recipe: How to Make Potato Gratin with Cream | Gratin Dauphinois
More potato lusciousness from France, where potatoes and cream have a natural affinity. From memory, my daughter’s French teacher gave me this recipe.
Recipe: How to Make Falafel | Ta’amia | Spicy Middle Eastern Chickpea Patties or Balls
These are from my very trusty Middle Eastern Vegetarian Dishes cookbook and are very easy to make.
Recipe: Pommes de Terre Maxim | Potatoes Maxim
I loved French food when I was working in France. Pommes de Terre Maxim is a simple but special dish.
Recipe: Slightly Pickled Beetroot Salad with Mustard
Aaah, Beetroot, the King of Vegetables. The colour of the beets is so delectable.
Recipe: Escalivada | Spanish Roasted Mediterranean Vegetables
Just a gorgeous way of cooking and serving roasted vegetables. A colourful Spanish version of the French ratatouille.
Recipe: Carrots with Cumin and Ginger
A touch of spice with carrots turns them into something wonderful.
Indian Essentials: How to Make Your Own Ghee
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!
