This month’s Daring Cooks challenge is brought to you by a very weary Traveller Jane. Weary in body but not in mind, soul or belly. So weary and a touch under the weather, that this daring cook stayed in on Saturday, fresh off a flight from the US of A, huddled on the couch watching Masterchef Australia while the shops stayed open and all the fresh white fish sold itself.
Coming to America & Coconut Jam Drops
So I teased you in my last post about ‘Coming to America’. Its all part of my bubbling excitement because the fartherest west I’ve been is Barbados – I know, its not a bad bookend. Now, I am glad, just like Eddie Murphy was in his film version ‘Coming to America’.
How To Make Nigerian Pepper Soup
Nigeria, we hail thee, Our own dear native land, Though tribe and tongue may differ, In brotherhood we stand, ….. Nigeria may be blessed. Nigeria We Hail Thee (1960) by Lillian Jean Williams In Jesus name, Amen.
Nikuman: Japanese Pork Buns
Nikuman. Perfect food for cold wintry days and chilly memories of charming Prague where sub-zero temperatures resulted in lots of coffee and hot chocolate. I am glad to be home.
February With The Daring Cooks: Cold & Soba
Soba noodles rock and if you like them hot, I bet you’d love ’em cold.
Thai ‘Rainbow’ Sriracha Sauce
I have a dream…………
Food School: Citrus Cured Salmon, For Alaska….
….because I long to be/am a ‘finisher’. And I think if you don’t know how to make ‘it’, school’s a good place to learn!
A Week In The Life of (Momofuku’s) Ramen
aka The Noodle Diaries When my phone rang, I jumped out of bed. It was 4am and my colleague P was on the phone. ‘We’re downstairs’. ‘OK, I’ll be down soon’. I didn’t hear my alarm clock go off. Did it? Anyway, it was too late to process all that right now. I dived under the shower, brushing my teeth as I went along. In 3 minutes, or 5 I was ready to catch the shut-eye to London. In the car, my colleagues didn’t sense at all that my boast of the day before that I would be up, legs...
A Platter of Savoury Turkish Delights
Our gastro travels on this week’s culinary tour brings us to Turkey, a country I love for its yogurt – a pot is always on stand-by in our fridge.