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Tasty morsels from home and abroad - a collection of recipes, restaurant reviews and random culinary musings
So it’s that time of the month again. Another Daring Cook’s challenge. For August the spotlight is on the humble pierogi – a Polish sweet or savoury crescent-shaped dumpling. A selection of traditional fillings (potato, meat and ca (read full article)
A brief chat about the joys of Korean food last week led to a twitter pal’s first experience cooking (and eating) the Northeast Asian cuisine. After he mentioned that the next dish he would tackle was Jap Chae, it really got me craving the sav (read full article)
I’ve been eating and cooking a lot of cold food lately, and this Mexican-inspired chilled soup I concocted the other day is a real dazzler. A harmonious play on tastes and textures – smooth silky avocado, sweet crunchy corn kernels, smok (read full article)
Up till a couple of years ago meals in our household were largely carnivorous affairs with vegetables taking the form of hastily-thrown together salads and unimaginative steamed or roasted sides. Ottolenghi single-handedly changed all that through t (read full article)
My first encounter with chef of the moment, Daniel Boulud was not through his numerous restaurants, but via the pages of his first cookbook (published at the start of his solo career in 1993) taken from my mum’s bookshelf. I remember flipping (read full article)
For those who reside out of Australia, this may be the first time you’ve heard of Frank Camorra, chef/owner of the popular Spanish restaurant MoVida in Melbourne. The first cookbook he penned won a string of awards in his adopted homeland (he& (read full article)
The long weekend just gone was not as warm and sunny as hoped, but that didn’t stop us from channeling summer with a feast of smoky ribs, piquant chicken wings and the perfect side for any barbecue – a large bowlful of crunchy coleslaw. (read full article)
Last Saturday, after a lazy lunch at Haché Burgers on Fulham Road we visited Le Pascalou (a lovely food shop selling an array of French produce – fish, vegetables, fruit, cheeses, charcuterie, baked goods, plus an assortment of deli and groce (read full article)
I am always on the lookout for tasty meat-free options to balance out my largely carnivorous diet with more green, so when Quadrille Publishing offered review copies of Celia Brooks Brown’s “New Urban Farmer, From Plot to Plate: A Year o (read full article)
Had a few rogue sweet potatoes lying about and couldn’t remember what they were intended for, so made up a batch of these tasty oven fries spiced with cumin, chilli and thyme. A great wholesome alternative to deep fried spuds and every bit as (read full article)
Mezze is the focus of February’s Daring Cooks Challenge (thought up by Michele of Veggie Num Nums), with the compulsory elements being hummus and pita. As this month’s challenge falls on valentines and chinese new year I wanted to make a (read full article)
Usually by the time Sunday evening rolls around we’re feeling more than a little guilty from all the calories we’ve racked up over the course of the week. As a result we favour closing the week with a light, and often vegetarian (more to (read full article)
Malfatti, which translates to “badly-made” in Italian, are essentially misshapen balls of ravioli filling. They are also sometimes referred to as a type of gnocchi, but they are much lighter and less stodgy due to the lack of potatoes an (read full article)
Really struggled on the blogging front this week. It wasn’t for the lack of trying, but the bug I’ve just shaken off has made any significant amount of time in front of the computer near impossible. Any time this week not spent in bed rec (read full article)
Had a couple of courgettes left over from yesterday’s Chorizo Courgette Carbonara so I fried up a batch of crispy courgette chips. These make great bar snacks – perfect with a cold beer or cocktail. They are equally good as a side for ste (read full article)
The secret to this dish is that the aubergine is twice-cooked. It’s first deep-fried which makes the flesh seductively soft and creamy, then added back to the pan with the other ingredients to absorb all the fiery flavours of the spicy sauce. A (read full article)
Mac n’ cheese is one of the ultimate comfort foods, something you want to get stuck into straight from the baking dish as soon as it comes out from the oven. This spinach-laced version is rich, creamy and oh so decadent, with a beautiful deep g (read full article)
Round courgettes look so beautiful that it’d be a real waste if you were to chop them up and throw them in a casserole. I like to keep their natural shape by stuffing them – they make great vessels when hollowed out and look so pretty on (read full article)
It’s been raining all morning so I made us steaming bowls of salmon miso ramen for lunch which warmed us right up. I had a spare aubergine from another meal so I put together a quick aubergine salad as a side dish which went really nicely with (read full article)
Pastas are popular at ours in the colder months as they are so satisfying and warming. I also find that you can almost always conjure up a pasta dish with whatever little you may have in the fridge and pantry. We have some gorgonzola that needed usin (read full article)
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