Here’s a skill any truly serious aficionado of Mediterranean food must master to claim the title ‘Master’: Making Fresh Pasta! While the end result is, to some, almost magical, good, handmade fresh pasta is really easy and quick to make and can be used in a whole galaxy of great comfort food recipes!Read More →
At the heart of many great Mediterranean dishes is the humble, ubiquitous Sesame Seed. And, in the Middle East and North Africa, this staple us often seen in the form of Tahini – a very smooth paste of ground Toasted Sesame Seeds with added Sesame Oil and other goodies.Read More →
Here is the jewel of Moroccan/Tunisian/Algerian cuisine: A spicy, sweet, flavourful Stew of Goat, Lamb, or Game, with dried fruits and Tomatoes, cooked low and slow in a special pot that is both indigenous and unique to the region. I speak of none other than the beloved Tajine!Read More →
Here’s a chili paste that anyone from North Africa will already know well… Harissa is used in a multitude of hot/spicy dishes across the southern Mediterranean region and has a unique flavour profile you’ll love in a whole range of your own dishes where some heat is called for…Read More →
Time to shift our attention to North Africa – the oft-neglected ‘poor sister’ of Mediterranean cuisine – and discover the delights of stuff like the region’s trademark stew, Tajine. But, first, we have to learn about the region’s trademark flavour tradition and universal spice blend: Ras el Hanout!Read More →
You get it in Spain, Morocco, Italy and Greece, and throughout the Middle East and Southeast Asia. All these culinary regions have their own take on Savoury Rice reflecting their flavours and traditions – but one technique will guarantee you perfect fluffy Rice every time – whatever cuisine you celebrate!Read More →
Here’s the Italian version of an elegant, flavourful, creamy side dish that most folks think is difficult and time consuming to prepare. Most folks also think there are manifold Chefly secrets involved in creating the perfect Risotto. But I’m going to show you how it’s really done – and in under 25 minutes!Read More →
As Pasta is to Italy, as Rice is to Asia and Spain, and Potatoes are to Europe and the New World, so Couscous is to the people of the Western Mediterranean, most especially, North Africa. And this simple, delicious peasant food staple has its own unique secrets for you to discover!Read More →