Tuscan Sausage and Kale Soup (Zuppa Toscana)
Tuscan Sausage and Kale Soup (Zuppa Toscana) is a really straightforward and simple soup to make. It always reminds me of Winter and early Spring […]
BEAUTY AND LIFESTYLE
Tuscan Sausages, Haricot Beans in Tomato Sauce
I’m a great fan of baked beans and those soft frankfurter like sausages that come out of a can but you can make your own […]
Pot-Roasted Pigeons in Chianti and Liver Stock Sauce
Whilst I’m not Keith Floyd flying around Tuscany in an Aston Martin convertible, I am able to enjoy some of the dishes he cooked up […]
How to Prepare Naan Bread
The Naan bread has its origins in ancient Persia and was introduced to India way before the Mogul Emperors ever set their eyes on the […]
A Rice Dish with Monkfish, Red Peppers, Shallots and Saffron
The Spanish are famed for paella and rice is an important grain when it comes to cooking. On one of those visits to the quayside, […]
Zeppole di San Giuseppe
Zeppole di San Giuseppe is a delicious Italian pastry that is traditionally made and served on the Feast of St. Joseph, which falls on March […]
Understanding Chiffon Cake
The chiffon cake is highly popular throughout the United States and was first created by Harry Baker. It is extremely light and uses cake flour, […]
How to make Harissa
Harissa is a red pepper, chilli and coriander sauce that will forever be associated with the cuisine of North Africa, especially the Maghreb. The flavour […]
Making Irio
Irio, also known as mukimo, is a traditional Kenyan dish that originated from the Kikuyu ethnic group, but it is enjoyed by people from various […]
The Cuisine of Somalia
Somali cuisine is a reflection of the country’s rich history, cultural diversity, and its nomadic lifestyle. Situated in the Horn of Africa, Somalia’s cuisine is […]
How to Prepare Nasu Dengaku
Nasu Dengaku (Aubergine or Eggplant Dengaku) is a classic Japanese vegan dish. It is also known as miso-glazed aubergines. Nasu (aubergine) is grown throughout Japan. […]
Broccoli with Sesame Mustard Sauce
Spring, especially April is a time for rapeseed. In Japan the unopened flower buds are often eaten in Spring. Whilst we don’t necessarily eat this […]
Spicy Braised Tofu (Dubu-jorim)
Tofu is highly versatile and here we offer a Korean recipe called spicy braised tofu or Dubu-jorim 두부조림. This classic dish is about tofu braised […]
How to Prepare Chop Suey
Chop Suey is a mainstay of Chinese cooking and of takeaways but it is in fact a dish of Chinese Americans. No one really knows […]
How to Prepare Wonton Soup
One of the great chinese soup dishes – wonton soup. Made with prawns or pork but other meat too because this is a soup with […]
How to Prepare a Provençal Fish Soup
One of the great fish soups of France is that found in Provencal and around Marseille in particular. There is an immediate likeness to the […]
How to Prepare Crab Newburg
The 1939 Pulitzer prize winner Marjorie Kinnon-Rawlings not only write characteristic prose of the Florida in the early 20th Century, she also wrote a wonderful […]
How to Make Puff Pastry
Puff pastry is one of life’s pleasures and it is tricky to make but worth the effort. Most people buy it ready prepared if you […]
How to Make a Pate Sablee
Pate Sablee – the pastry for very delicate and sweet tarts. It requires butter at room temperature and not cold or fridge temperature. Always prepared […]
How to Make Sweet Short Crust Pastry (Sweet Pastry)
Short-crust pastry or sweet pastry as its also called is used for a wide variety of tarts and pie bases. It is highly versatile. The […]