Simple combinations and cheap, basic products sometimes give amazing results and fresh cheese with chives is one of the best examples I know. Fresh cheese…
When about two weeks ago Charles (Five Euro Food) posted the famous Kedgeree recipe, using smoked mackerel, I was very glad to discover a new…
I hardly know anything about the Filipino cuisine, not to mention tasting or cooking it. I don’t even have a Filipino cookery book, so…
I don’t have the habit of praising factory-made sauces or condiments, but when I discovered taberu rayu, I have instantly fallen in love. This Japanese…
The busiest pickling and jam-making months are behind. However, I keep on making Apple and Pear Sauces, preserving exotic fruits (Mango Chutney or Hot Mango Sauce)…
I have just spent another weekend making King of the Pippins Sauce (they have finally appeared on my market) and preserving green tomatoes, which will…
Baba ghanouj/ganouj or baba ghanoush/ganoush (apparently meaning “spoiled dad”) is a Lebanese mixture of grilled aubergine flesh, olive oil and some other ingredients, such as garlic,…
Long before I started to make my own savoury preserves, mango had always been my favourite in Indian hot chutneys and fiery mango sauce served…
Have you ever tried to deconstruct a dish and create a different texture with the same ingredients? I bet that if the result is satisfactory,…
Spices can make miracles and a mixture of Indian spices can transform an ordinary vegetable into a highly palatable side-dish, a cheap meat cut into…