Omelette Arnold Bennett
The omelette Arnold Bennett is named for the novelist who was staying at the Savoy Hotel in London and would pop his head round the […]
Articles by smitsa
How to Prepare a Vanilla Panna Cotta
The panna cotta is a remarkable Italian dessert which means ‘ cooked cream’. It hails from Piedmont in Italy and is often served with a […]
Preparing A Simple Omelette
A recipe for one of the greats. One of the first dishes I ever tried in the kitchen was to make a big fluffy omelette. […]
The Bounty of Plant-Based Meat Alternatives by Exploring the Diversity of Sources
The global surge in interest for plant-based diets, driven by health, environmental, and ethical concerns, has catalyzed an unprecedented expansion in the availability and diversity […]
Exploring the Rise of Mushroom Mania: How Consumer Preference for Mushrooms as a Meat Alternative Has Developed
The global shift towards sustainable and plant-based diets has sparked a culinary revolution, with mushrooms emerging as a popular meat alternative. Consumer preferences are undergoing […]
How to make Mushroom Duxelle Filled Tortellini
Tortellini is a typical filled pasta. Like ravioli it lends itself to a variety of fillings. One of the best fillings possible is a mushroom […]
How to Make Fresh Pasta
Making fresh pasta for all sorts of dishes is a skill worth mastering by any chef. Especially when it comes to the filled types such […]
How to make Parmentier Potatoes
Parmentier potatoes are cubes of potato served with herbs and garlic. Originally from France, the dish is named for Antoine-Augustin Parmentier, who made eating potatoes […]
How to make Mashed Potato
All of us must enjoy mashed potato. It is the classic side dish for any roast dinner. Thanksgiving, Christmas and the Sunday roast would not […]
Celeriac & Butterbean Soup with Blue Cheese
Celeriac & butterbean soup is a great dish for warming the cockles. Here is a simple recipe. Preparation time:15 to 30 minutes Cooking time:40 minutes […]
How To Make Poppadoms
Here we make some poppadoms. No Indian restaurant is without this lovely flat bread. Great with dips such as cucumber and yogurt, or a classic […]
Yummy Weeds
Yummy weeds might sound more like an oxymoron but if you are a forager of wildfood then what might seem a bane of the garden […]
Preparing Devilled Butterflied Mackerel
Mackerel is a highly pungent and oily fish. This recipe is for a butterflied mackerel served up with a hot devilled spiced butter as a […]
Harnessing Fungal Potential: Submerged Culture for Mushroom Mycelia Growth and Post-Fermentation Treatment
Mushrooms have been an integral part of human diets and traditional medicine for centuries. While the fruiting bodies are commonly consumed, the mycelium, the vegetative […]
Microcarriers in Animal Cell Cultivation
Microcarriers are an essential tool in the mass cultivation of animal cells for various applications, including biopharmaceutical production, tissue engineering, and cell-based research. These tiny […]
How Pasta Is Manufactured!
Pasta is an important cereal-based food that has global appeal. It is cheap to make and generally not expensive to buy having been a staple […]
How To Make Spicy Prawn Noodles
Prawn noodles always make for a taste of the Orient. Prawn noodles in particular can be flavoured with a wide variety of spices We’ve looked […]
How to make Empire Biscuits
Empire biscuits are easy to make. Old-fashioned but delicious they still grace the teatime table. They are simply a sandwich of biscuit with raspberry jam […]
Assays For Free Amino Groups
Assays for free amino groups (–NH₂) are used to quantify amino acids, peptides, proteins, or other molecules containing primary or secondary amines. Here’s a post […]
The Great Thing About Microalgae
Microalgae, a diverse group of microscopic photosynthetic organisms, offer a wide range of benefits across various fields, from nutrition and sustainable agriculture to environmental conservation […]