The Artemisia Genus
The genus Artemisia, small herbs and shrubs, is one of the largest and most widely distributed genera of the Compositae (or Asteraceae) family (Davies, 1982; […]
Articles by smitsa
Picrasma quassioides
Picrasma quassioides is a fine source of alkaloids, terpenoids and quassinoids. This sub-shrub is a member of the Simaroubaceae family. Most of the bioactives are alkaloids. […]
Sandwich Fillers
Sandwich fillers say as much about us as the sandwich. Here we have a few choice fillings which we’ve reproduced from some famous retailers. Don’t […]
Salads For Dreary Winter Days
The middle of January is not the greatest time of the year. We’ve just passed that January Monday when we are said to be collectively […]
French Onion Soup with Cheese Croutons
French onion soup is one of those warming, stew-like soups that comes from the earth. It is usually prepared with beef stock and caramelized onions. […]
Farfalle with Rocket And Watercress Pesto Sauce
The recipe is for 2 people. It takes up to 10 minutes to cook and drain the pasta, and in that time the rocket and […]
Preparing Lemon Chicken Kebabs
The kebab comes in many forms but one of the favourites is meat on a skewer. It is a classic dish of the Mediterranean, especially […]
How to Prepare Bengali Pitha
The festival season of Makar Sankranti will soon be upon us. In Bengal, this festival is celebrated as Poush Shankarnati and is one of the […]
Gastrodia
Gastrodia elata (G. elata Blume) is a perennial herb plant and belongs to the Gastrodia genus which is in the Orchidaceae family. The tubers are used as a […]
Rice Flour For Gluten Free Product Development
Rice flour is now the natural alternative for product developers looking to replace wheat, barley and rye flours so that coeliacs (celiacs) can enjoy a […]
Black Barberry
Black Barberry (Berberis integerrima) is a particularly rich source of many useful bioactive compounds such as anthocyanins, catechins, gallic acid, chlorogenic acid, caffeic acid, and […]
Presenting Cheese At The Dining Table: What To Do With Left Overs.
The end of a good meal is usually the opportunity to offer your guests including yourself a classy range of cheeses. Cheese however, is one […]
Recipes With Orecchiette
Orecchiete pasta has the shape of a little ear. It is a pasta typical of Apulia which is one of the regions in Southern Italy. […]
The Food And Beverage Trends For 2022
It’s always good to start the a new year thinking about what the food trends will be and 2022 will prove no exception when it […]
How to Make a Cottage Pie
Cottage Pie is similar to Shepherd’s Pie save that the meat is minced beef which is cooked in a gravy with a topping of mashed […]
How to Make a Chicken Korma
Chicken korma should be a really rich and creamy dish which is very mild in terms of chili heat and only spiced for flavour. It […]
How to Make Roast Parsnip And Italian Cheese Soup
A roast parsnip and Italian cheese soup is a great way to make use of winter vegetables especially that great bag of parsnips left over […]
How to make the Best Prawn Cocktail
The prawn cocktail is a starter that deserves to be more widely offered at the diner table. I usually have one at the beginning of […]
How to make a Panettone
Panettone is the traditional Italian bread cake with candied peel and other fruit. It is usually eaten at Christmas and on other festive occasions. It’s […]
How to Prepare Brussel Sprouts
Brussel sprouts or just sprouts are one of those vegetables that have to be eaten with roasts. They’ve come back into fashion and work extremely […]