Baked vegetarian spring rolls allow you to grasp spring (and summer) between your finger tips, to be dipped and savoured with all your might, particularly when the summer is ending! Although, I may well continue to eat spring rolls during the winter, Continue reading
How do you make Ghee? It’s one of the easiest, tastiest, healthiest things you’ll ever make. And Ghee, it’s a pleasure to make (I can’t be the only person in the world who thinks “Ghee” is an exclamation of happiness), as your kitchen will be drenched in a nutty aroma.
What is Ghee? It’s clarified butter, so it doesn’t have saturated fat and has a higher burning point than most vegetable oils making it good for sautéing. And it has dramatically reduced levels of lactose and casein, making it a good form of protein. Continue reading
Today I’m taking a backseat to a master, Raymond Blanc. I love how he talks about food, the words he uses to describe it, and more than anything the growl he adds to his voice on the end of some words… Continue reading
Bruschetta (to the English-speaking world) is toasted bread with a topping, and a splash of olive oil. Toast is taken seriously in Italy, and the result is a healthy but super-quick lunch. Continue reading
This rice pudding is so delicious it should be forbidden, but it actually has zero cholesterol and is quite a healthy dish thanks to Coconut milk. In the East, it’s often eaten for breakfast.
Rather, the name of the dish refers to the type of rice used: a black rice called “Forbidden Rice”. Some say the name originated in ancient China, where only emperors were allowed to eat this rice due to its rarity and high nutritional value. Continue reading