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Coconut Potatoes

Post: Of Idli, Dosa and Uttapam INGREDIENTS: 1 1/2 lbs baby potatoes 2 tbsp oil 1 tsp black mustard seeds 1 tsp cumin seeds roughly ground 12 fresh curry leaves 1 large onion, quartered and sliced 1 inch of ginger, peeled & grated 2 green chilies, thinly sliced 1/2 cup coconut cream 1 1/2 tsp […]

Three Easy Banchan Dishes

Post: Banchan 1. Bean sprouts with sesame oil 2 cups bean sprouts 1 tablespoon toasted sesame oil Sea salt Bring a small pot of salted water to a boil and blanch the bean sprouts for 90 seconds. Drain, rinse in cool water, drain again and pat dry, then toss with toasted sesame oil and a […]

The Ultimate Vegan Haggis

Post: Fusion Haggis INGREDIENTS: 20 g butter or margarine 1 large onion, peeled and finely chopped 1 large carrot, peeled and grated 2 portobello/flat cap mushrooms, finely diced 1x 400 g tin black beluga lentils, drained (you could also use cooked brown, green, or Puy lentils) 1 level teaspoon white pepper 1 level teaspoon ground […]

Classic Vanilla Bean Gelato

Post: Gelato Prep 10 mins, Cook 10 mins, Inactive 12 hours, Total 12 hours, 20 mins. Yield about 1 quart (4 cups/1L) INGREDIENTS: 3 cups (750 ml) milk, preferably whole (3.25% m.f.) or partly skimmed (2% m.f.) 5 egg yolks (from large eggs, about 20 grams each) ¾ cup (180 ml) granulated sugar 1 vanilla […]

Georgian sweet rice pilaf with dried fruit and apples

Post: Pilau Talk INGREDIENTS: One cup of long rice (basmati) 50 grams of butter 50 grams of sugar One packet of vanilla 1/3 cup of raisins 1/3 cup of dried cherry or apricot 1 apple Orange zest METHOD: Wash and rinse the rice well, until the water is clear. Place rice in a saucepan with […]

Perfect cacio e pepe

Post: To Boldly Go INGREDIENTS: (Serves 2) 2 tsp black peppercorns 200g spaghetti (or pici, or tonarelli, if you can find them) 80g pecorino romano, at room temperature, finely grated METHOD: Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush. Bring a wide shallow pan of well-salted water to the […]

Buddha’s Hand Citron & Rosemary Infused Salt

Post: Buddha’s Hand INGREDIENTS: 8 oz coarse salt 1 Tbsp citron zest or slightly larger slices of rind sliced thinly with a vegetable peeler 1 Tbsp fresh rosemary leaves separated METHOD: Place all ingredients in a small bowl and mix with your fingers, slightly crushing the rosemary leaves to release their scent and pressing the […]

Sweet Potato and Fenugreek Saute

Post: Fenugreek INGREDIENTS: 1 lb sweet potato 1 1/2 cups fresh fenugreek leaves, stems removed 2 tbsp oil1 tsp black mustard seeds 1/2 tsp red chili powder (or to taste)salt, to taste METHOD: Peel and chop the sweet potato into 1 inch sections. Put the sweet potato sections into a pot, fill with cold water […]

Victoria Sandwich

Post: Victoria Sponge INGREDIENTS: 175g Self Raising Flour 175g Caster Sugar 175g Butter 3 Eggs 1 Tbsp Water   METHOD: Preheat the oven to 160oC. Grease and line two 7″ cake tins.Method: Sift flour into a bowl and set to one side Using an electric whisk beat together the butter and sugar until light and […]

Red Onion Jam

Post: Hiakai INGREDIENTS: 2kg red onions, peeled and thinly sliced 80ml olive oil 150ml red wine 80ml red wine vinegar 160g sugar 5g kosher salt 3g dried horopito pepper METHOD: Cook onions in olive oil until soft and almost to a ‘sec. Combine wine and vinegar and reduce to one fifth of original volume. Add […]

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