By now, if you follow this journal regularly, you’ll have read about a number of exotic cuisines from around the world which each has its own signature Spice Blend. In North Africa, they’re Ras al Hanouts. In India, they’re Masalas. But they all have two Spices in common…Read More →
They’re a staple of Chinese and Southeast Asian menus and, at first sight (probably on a Dim Sum trolley), you probably told yourself there was no way you could make them at home. Well, there’s no magic involved. And they’ll open the the door to a whole new world of Asian culinary delights.Read More →
One thing people ask me regularly (if not all that frequently) is, how can they get authentic Thai flavours in their home-made Asian dishes? The secret is simple: Start with the proper ingredients and make the effort to seek out a few special Thai components that scream ‘authentic’!Read More →
One of the questions people ask me regularly is, “How can I revive those leftover fries the day after?” No matter where they come from or how they were made, almost every Fry you’ll come across in a lifetime of Fast-Fooding will go limp and soggy within hours of purchase. But you can fix that!Read More →
A former Chef to Queen Elizabeth II has revealed the ‘family’ Chocolate Cake recipe Her Majesty has requested for her birthday every year since she was 9 years old. It’s not hard to make and it’s very rich… And it may be just the thing to make you feel like royalty next time you celebrate!Read More →
If you thought that Indian (and other Asian) flavours were totally different from western ones, you were right! Now, Indian researchers have conducted an in-depth study of their traditional flavour pairings and discovered that India and the West are, indeed, 180 degrees apart…Read More →
I’ve just been reminded that this is International Peanut Butter Lover’s Day! Celebrate by making your own and making any of the multitude of goodies – both sweet and savoury – that include peanut butter in their ingredient lists. No, it’s not a hard as you might think!Read More →
We’ve touched on this issue before, talking about Pizza Perfectionist Prudery when it comes to the insistence of so-called Pie Purists on using only fresh tomatoes, crushed by hand, in their best Red Sauces. Now, the issue of Frozen vs. Fresh is raising its contentious head once again…Read More →