My Guide to Food – Exploring and Mapping intersections between Nigerian Cuisine and Foods of the World
I actually started writing this post a few days ago and am only just finishing it off! Saturday night’s dinner…and sunday morning’s brekkie. You must think I’m obsessed with all things French. And maybe Italian. First it was the Tarte Tatin and then the Caprese millefeuille and now it’s the Clafoutis. Anyway, I’m in London this week, as […]
For a while now, I’ve been considering making a millefeuille – a kind of stacked tower of ingredients. I guess I’d put it off because of my fear of all things complicated with french names – bain marie, tarte tatin….and all the rest. However, I was feeling very confident that success was close by and feeling the need […]
The red thread this weekend was Thai in the whole fabric of food that was M’s visit. My friend, M. My darling friend who says ‘Food is a form of expression’ – so you can guess what the rest of the weekend involved!
Show me a man who doesn’t like sizzling steak, and I’ll tell him who he is….he may be vegetarian and not know it. No offense. I like the idea of steak – a smoking hunk of beef on a warm plate – tasty, rested – heaven! I wasn’t raised on steak, a natural born steak […]
Talk about melangés…talk about Indonesia and its delicious patchwork of influences from all over Asia – peanut sauces and hot chilies from Thailand, Vietnamese nam pla (fish sauce) and terasi (shrimp paste), Indian spices, Chinese stir-fries… a conglomerate of tastes and techniques all rolled up. More often than not, a typical Indonesian meal combines sweet, sour, […]
All about | Dos & Don’ts | Preparation | Utensils | Cooking Vegetables| Vegetable list All about If you don’t know them, you can’t care for them…. or get the best out of them. That’s the philosophy behind this (useful, I hope) guide to vegetables. It will get updated as I find out and test more. […]
This is a collection of recipes using one basic recipe to make 3 dishes! It was inspired by a Dutch mustard soup a year ago! Some notes so far: Dutch Mustard Soup is a great one to start of this theme. You can have it as a soup, use it as a creamy sauce on steak […]
Cupboard love – you have to have it. Those days when nothing will do but something simple. Guaranteed, full-proof. We all have some of those – the sandwich that quenches all hunger, the drinks that cool all thirsts and the chicken….. that satisfies the desire for creamy, succulent, fragrant and all with something straight from […]
Pesto – meaning to pound or crush. The contracted past participle of pestâ and the same Latin root as the English word pestle. This classy sauce is made in Italy, loved the world over and has as many variations as there are edible green leaves. From Pistou to sun-dried tomato pesto and others made with Parsley, Radish leaves and even with peas, […]