This is the Van Life Cookbook’s adaptation of a classic Cambodian dish, called Amok. Although it’s commonly made with fish, the richly spiced peanut butter sauce lends itself well to a vegetarian version. Although the ingredients list looks long, many go straight into the curry paste, which can be made in a mini food processor ... Read more »
This recipe for Tibetan Rice, from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman and Yeshi Jampa, is a speciality of Yeshi’s older father, a dish he makes for lunch every Tibetan New Year. Unlike barley – which grows well in the high mountain climate of the Tibetan plateau – rice must be ... Read more »
Couscous is an excellent alternative carbohydrate to rice, potatoes and pasta when you’re looking for a change. This delicious and simple recipe for green couscous with prawns combines prawns, peas, spinach, preserved lemons, olives and parsley with couscous to create a colourful, delicious meal. The recipe comes from Rosie’s latest book, Roasting Pan Suppers which ... Read more »
You’ll know from guest author Jack’s review of review of Meze: Snacks, Small Plates and Street Food from the Middle East, by Sally Butcher that he was a real fan of the Three-Pea Tagine recipe. He described the spicing as beautifully layered, lifted by the bright note of mint. It works well as one dish ... Read more »
Wary of degradation from a slightly longer than ideal stint in the freezer, I wondered what to make with our last portion of last year’s skrei (beautiful Norwegian cod from the Barents sea). Fish pie was on my mind, but I didn’t fancy the cod and boiled egg fish pie recipe we have made previously; ... Read more »
I remember very clearly when the all new Sainsbury’s magazine was launched back in May 1993. Back then, supermarket magazines were pretty wretched; thin and cheaply produced with a dearth of compelling content. The Sainsbury’s magazine pumped oxygen into a stagnant pond and I loved it from the get go! Delia Smith and husband Michael ... Read more »
I already own Eggs and Sauces, the first two titles in Michel Roux’s series of reference books on classic techniques and recipes. Pastry: Savoury and Sweet is the latest in this excellent series. There are chapters for shortcrust pastries, enriched sweet pastries, puff pastry, raised pie pastry, brioche dough, croissant dough, choux pastry, pizza dough, and ... Read more »
People assume that because I’m so obsessive about food, I must surely be an experienced cook who has turned her hand to most of the common recipes and many of the more unusual or elaborate ones besides. Truth is, I am neither as adventurous or experienced a cook as you might think. I love eating, ... Read more »
What’s In A Name? Risotto – pronounced [ɾiˈzɔtːo] a classic Italian dish of rice cooked in wine and stock to a naturally creamy consistency; traditionally made with high-starch, short grain rice varieties; the grains are usually toasted in butter and oil before liquid is added gradually; to finish finely grated parmesan cheese is stirred in ... Read more »
Eating our first home-grown sugarsnap pea seconds after picking it was quite a thrill. That was two weeks ago and we harvested about 12 pods and munched our way through them as we picked. A week later, just before leaving for France, we picked another 15 or so. They never made it into the house ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]