I sometimes wonder which I would choose were I ever forced to decide between no more rice or no more potatoes for the rest of my life. It is a topic that comes up from time to time on various foodie discussion boards that I frequent, and I know I would find it a tough [...] [...]
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Here in the UK, my autumn memories are not of Halloween but rather of Guy Fawkes, bonfires and fireworks; my birthday falls a few days after bonfire night so when I was a child I always had my party to coincide with the ready made entertainment of the village fireworks party. Due to increasingly restrictive [...] [...] Canadians are just so darned nice. I sometimes wonder if all Canadians have to study agreeableness at school from the age of 5, or maybe there is a niceness test attached to the passport application that has to be passed before an individual can leave the country. I have never been to Canada; all the [...] [...] A long while ago I received an invitation to go and discover the new range of sauces from Bertolli. My immediate reaction was skeptical but I read further and realised that Gennaro Contaldo, Italian Chef and mentor to Jamie Oliver was involved. Gennaro is a man that knows his food, and I was fairly sure [...] [...] People know that I enjoy cooking and that I generally like to eat healthily, and well and often. Some are also aware of my trying to stick to a vegan diet “for at least 80% of the time as it makes me feel healthier and it is better for the planet”*. As a result I [...] [...] I do not understand why some people think that they do not like tofu. It is so versatile and takes on the flavour of whatever it is cooked with there realy is nothing to dislike, although I do agree that watery slimey tofu is a very sad experience indeed. I first made this at [...] [...] Clearspring have very kindly donated a “sushi” hamper for our favourite recipe entered for the first Breakfast Club, theme Asian. Clearspring is a British company specialising in Japanese, and more recently European foods. Their products are all vegan, organic as far as possible and the company is committed to ethical and sustainable farming and supporting [...] [...] Sometimes the most simple dishes can be the most delicious. This simple pasta contains only 4 ingredients which come together to make a delicious whole. It is also fantastic cold, but I think that I would use broccoli in place of the pak choy. ( Whilst writing this up I discovered that pak choy and [...] [...] I have finally got round to making the black pepper tofu, and can confirm it is as every bit as good as everyone has been saying and really does taste as if it has come out of the kitchen of a really good Chinese restaurant. [...] Caponata! As well as its deliciousness I also love the rhythm to the word Cap-on-ah-ta! I also wonder if this Italian aubergine based stew could also be the name of an Italian dance like the Tarantella – or maybe the dancers just eat a large plate of caponata after dancing? Or maybe I have an [...] [...] It is Daring Cook challenge time again! It only seems like a few days ago that I was making tofu ricotta gnocchi (I made them ages ago, but posted late). I am also writing this on the 5th June and setting an autopost so it appears along with all the others on the right day [...] [...] I love gyoza and whenever I go to Chinatown I buy a few packets of wrappers to keep in the freezer until I next have a gyoza craving, I could make my own wrappers, but frankly life is far too short and the ready made ones are delicious, cheap and fuss free. Gyozas (or potstickers) [...] [...] I love citrus fruit, I love lemon in food and somewhat paradoxically I never seen to have a lemon that has not gone off in the fruit bowl or fridge when I want to cook with one. (I do however always have a box of lemon and lime slices in the freezer for Gin and [...] [...] I was inspired to make preserved lemons when I found this Moroccan type recipe in a magazine. 4 weeks later the lemons were ready so I had some friends round for Sunday supper. Serves 4 to 6 1 Lamb shoulder – about 2kg 2 tbsp Olive Oil 2 medium onions diced 3 garlic gloves – [...] [...] |
helen at fuss free flavours dot com
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